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Easter Garden Soup

This healthy Easter Garden Soup is flavorful and full of fresh garden vegetables that will leave you full and satisfied with no guilt!
Course: Soups
Author: Kristi


  • 2 cups finely grated carrot
  • 1 2 pound head of cabbage, grated (roughly 6 cups)
  • 1 onion grated
  • 3 stalks celery coarsely chopped, with tops
  • 4 14.5 ounce cans chicken or vegetable stock
  • 1 tablespoon minced garlic
  • 2 tablespoons sun-dried tomatoes
  • 1 to 3 tablespoons chile garlic sauce *
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons to 1 tablespoon tarragon
  • 1 tablespoon basil
  • 1 teaspoon to 1 tablespoon red pepper flakes *


  • Add all ingredients to a large stock pot and heat on medium-high heat until just boiling. Turn down to medium and let simmer for 30 minutes. Use an immersion blender throughout the process to liquify all vegetables.
  • Let cook at least 30 minutes for flavors to blend. (FYI: I cooked mine for 1 hour, but that was primarily to take photos).


*As I always say *taste as you go!*. This soup contains a lot of spice by both the chlie garlic sauce, as well as the red pepper flakes. Only use enough that it is spicy enough for your palate. This is a soup that will 'build' as it goes and get spicier - so please only use enough spice to satisfy your palate.
I used 3 tablespoons chile garlic sauce and 1 tablespoon red pepper flakes - this made the soup very spicy. Only use this amount if you love spicy food!