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Soup Weather

It's cold. It's wet. It's soup weather.

I found this Mexican Vegetable Soup recipe a few months ago.  

It can be served cold in the summer, but it also makes a nice warm dish in the fall.

This soup is a great way to add some colourful, spicy vegetables to your diet during these grey and damp autumn days.

It's easy to throw together and will make 6 servings (left-overs for the rest of the week).

Here's how you do it:


  • 2 Pares
  • 1 Chayote Squash
  • 4 Stalks of Celery
  • 4 Zucchini
  • 1 (or 2) Jalapeno Peppers
  • 3 Carrots
  • 1 Onion 
  • 3 Cloves of Garlic
  • 2 Bell Peppers
  • 2 Tbsp Coconut Oil
  • 1/3 C Lime Juice
  • Salt
  • 4 C Bone Broth

1. Chop it all up, nice and small.

2. Throw everything into a big pot.

3. Cook until everything is mushy.

4. Add some meat (I add some good chopped-up sausage)

5. Chow down.