Many Colors Vegetable Soup

Contributed by Mary T. Newport, MD


Yield: about 6 to 12 servings
  • 2 tablespoons minced garlic
  • 3 tablespoons coconut oil
  • 1 cup broccoli, chopped
  • 1 cup cauliflower florets, chopped
  • 1 large tomato, chopped
  • ½ to 1 cup yellow sweet or bell pepper, chopped
  • 1 cup mushrooms, chopped
  • 2 teaspoons sea salt, plus more to taste
  • ¼ teaspoon white or black pepper, plus more to taste
  • 6 to 9 cups vegetable broth or chicken or beef stock
  • For each serving: your amount of coconut oil, MCToil, or MCT//143
Sauté minced garlic for a few seconds in coconut oil over medium-low heat. Add vegetables and mushrooms. Continue to sauté until all are tender. Season to taste with salt and pepper. Add broth and simmer soup over low heat for about one hour. At time of serving, add your amount of coconut oil. Store remaining soup in the refrigerator.

Variation: add 1 or 2 cups tomato sauce in place of an equal amount of broth.

Additional Reading

The Complete Book of Ketones

Much more than recipes and diet tips, Dr. Newport’s book provides a breakdown of the science behind ketogenics and includes personal testimonies from people who have experienced the benefits of practicing a keto lifestyle first hand.