Summer Harvest Soup

I’m finally experiencing it! Hard-core Nutritarians always talk about what it’s like when you start craving the right your taste buds change, your sensitivity to processed materials drastically increases, and you feel just wonderful! I guess I had always been waiting for that moment because I was never 100% committed. Now that I am about 90% in, I can definitely see what they’re talking about.

I won’t say that this lifestyle change was immediate for me, or easy, for that matter. And I won’t say that I have been perfect at it. But I will say that I definitely want to eat this way for the rest of my life! Also, the more I do it, the more I want to do it.

There will be days when I feel obligated (or even really really want) to eat junk that’s bad for me. And maybe I’ll cave. But that’s doesn’t mean I blew it! The next time I put something in my mouth, let it be something that my body (and my taste buds) will thank me for. That’s what I have to keep telling myself.

Here is a summer-y soup recipe inspired from the Forks-Over-Knives cookbook I treated myself with for graduation. It was soooooooo tasty, and leftovers are great!



  • 1 large yellow onion, peeled and diced to desired consistency
  • 4 cloves garlic, peeled and chopped/minced
  • 6 on-the-vine tomatoes, chopped (you can use any kind, but these were so flavorful and delicious!)
  • 1 medium zucchini, diced
  • 2 yellow squash, diced
  • 2 cups frozen corn*
  • 6 cups veggie stock, or low-sodium veggie broth
  • 2-3 dashes of dried basil
  • Zest and juice of 1/2 lemon
  • Salt and fresh ground pepper to taste (AFTER it’s cooked–it’ll taste stronger that way, and you won’t need as much)

* The original recipe calls for 3 ears of corn, kernels removed, but my husband and I got a little impatient with the fresh corn in the fridge. We ate it as a side for a meal previously throughout the week. Oops. 😉


  • Sauté onion with some of the veggie stock or some water for about 4 minutes.
  • Add in the garlic and sauté for 60 seconds.
  • Drop the tomatoes in and cook for about 7 minutes, or until the tomatoes start to break down.
  • Add the zucchini, yellow squash, corn, and veggie stock. Bring the soup to a boil, and then let it simmer at medium for about 15 minutes.
  • Add the basil and lemon.
  • Enjoy!

2 thoughts on “Summer Harvest Soup

  1. Thank you thank you thank you for this post! You’re story sounds a bit like mine; however, I got discouraged b/c of folks around me, but I am a health advocate & it’s time I get back on track – this post is very motivational!

    • It’s a pleasure to hear from you! 🙂 Peer pressure is the WORST! Especially when most of your traditions with friends and loved ones revolve around the standard american diet. 🙂

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