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Rainbow Soup

Samantha Stephenson

While great fresh soup is really unrivaled for flavour and health components, our favourite thing about making a homemade soup is that it's super versatile. What do you have in your fridge? It likely makes a great soup! From leftover vegetables, extra meat or a little dairy, you can really pick-and-mix what you put in!

While we're sure you don't need much inspiration when it comes to putting together a great homemade soup, we found this awesome rainbow soup recipe and couldn't resist sharing it. It's easy to make, tasty, healthy and definitely keto-friendly (but don't touch those crackers!)

Don't forget to throw a little cheese on top for extra creaminess! Enjoy!



  • 1 medium onion (2 1/2 inches in diameter), chopped
  • 2 large stalks celery, chopped
  • 4 cloves garlic, pressed
  • 1 medium red bell pepper
  • 1 cup chopped carrot (you can use chopped pumpkin, if available)
  • 1 heaping tbsp. sweet paprika
  • 3 tsp. turmeric
  • 1/2 tsp. cinammon
  • 1 bay leaf
  • A little hot sauce
  • 1 15 oz. can tomatoes, chopped
  • 1 large leaf of chard, about 1 and 1/2 cups – can use spinach or other dark leafy green such as kale – cut into thin strips
  • 10 oz. frozen green beans (or fresh)
  • Salt and pepper
  • 5 cups stock or broth (I like vegetable or chicken Better Than Boullion – but watch the saltiness)
  • 1 tbsp. olive oil



  1. In a large soup pot, simmer oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion
  2. Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant — another minute or so.
  3. Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked.


Thanks Have Your Cake and Be Fit Too!