Vegetable Soup 

When you open the fridge and all you can see are ‘not so fresh anymore’ vegetables that you wished you used sooner, but you didn’t. This one pot soup is your perfectly delicious fridge cleaner. After you get this simple recipe down you’ll be sure to go over your fridge more often.




2 onions, finely chopped

7 stalks Celery (including the leaves if possible), peeled with a peeler and diced

5 Carrots, peeled and diced

1 small butternut squash, peeled and diced

¼ kabocha squash, peeled and diced

3 Tomatoes, diced

Green or yellow squash- peeled and diced

3 medium size potato, peeled and diced

1 big bunch of Cilantro, finely chopped

1 big bunch Black kale(also known as Tuscan kale), finely chopped

1 large fresh rhizome of turmeric, peeled with a spoon and grated on a microplane or 1 tsp. powdered turmeric

2 tbsp. Signature Harissa

1 tsp Black pepper


3 tablespoons canola oil

2 cans of red beans(or white) washed well with cold water.





Warm up a deep pot with the oil, turmeric and harissa.

When you smell the harissa warming up add all the diced vegetables and stir for 2 minutes.

Add water to cover + 3 cups.

Bring to a boil and add the black pepper and salt to your taste remembering that you are going to loose some water during cooking, so do not over salt.

Lower the heat to medium and cook for 40-45 minutes with a lid on.

Add the beans and cook for 20 more minutes, still covered.


Important note: feel free to substitute (or add other) vegetables and herbs you have on hand.