Vegetable Soup

Well, it’s official. I have been attacked by the first cold of the season. Blurg! Between the fluctuating temperatures and the extra hours I’m putting in at work, my body has been stressed out and the evil cold virus took advantage. I knew what I had to do: make “Alicia’s Magical Healing Soup.” With the vast mixture of vegetables and ginger, it’s a sure fire way to feel better.

The earthy goodness of this soup will heal all!

This soup comes courtesy of The Kind Diet by Alicia Silverstone. She says “Welcome to your new chicken soup. I make this when I’m just not feeling right and, for real, it heals me.” I have made this soup several times and I have to say, I always feel better after eating it—even when I’m not sick.

Let’s get this soup cookin’!

Alicia’s Magical Healing Soup

(From The Kind Diet by Alicia Silverstone)

Serves 2 (The recipe below is as written in the cookbook, but I made enough for six servings).


1/2 medium carrot, cut into large chunks

1/2 medium daikon, cut into large chunks

1/4 red onion, cut into large chunks (I grabbed just the right amount of onion I needed from the salad bar)

2-3 celery stalks, chopped (salad bar again)

3-4 small broccoli florets

4 button mushrooms, sliced (salad bar once more)

2-3 trumpet mushrooms, sliced (I skipped this and doubled up on the button mushrooms)

1/2 medium leek, halved then cut into large chunks and swirled in a bowl of water to dislodge any grit

Ginger juice to taste (grate a 1″ piece of ginger and squeeze out the juice with your fingers)

Shoyu (soy sauce) to taste

1 whole scallion, thinly sliced on the diagonal

1/4 bunch watercress, tough stems discarded (I omitted this)

Mochi, chopped or shredded (optional)

Toasted nori pieces (optional)

Additional items I added:

5 leaves of chard

1 vegetable bouillon cube (I didn’t think the broth was flavorful enough)

I suggest cutting up all the ingredients before starting as this soup comes together very quickly.


1. Bring 3 cups of water to a boil in a large pot. Add the carrot and daikon.

2. Reduce the heat to a simmer. Add the red onion, and cook for 2 to 3 minutes.

3. Add the celery, broccoli, mushrooms, and leek. Add the ginger juice and shoyu to the broth to taste.

4. Simmer until the vegetables are cooked through but still slightly firm, about 5 minutes.

5. Add the scallion, and turn off the heat. (If you prefer the scallions raw, add them just before serving.)

6. To serve, ladle the soup into bowls. Top each serving with some watercress, mochi, and nori.


You can make this soup into a miso soup by adding about 2 to 3 teaspoons of miso paste at the end. Dilute the miso with a little soup broth, and add it to the soup at the end of cooking, allowing it to simmer for about 2 to 3 minutes.


I served this with a side of foccacia (garlic and rosemary). Yum!

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