The Healthiest Fall Soup


Hey Hey!! SO now that Halloween is over have you been to Starbucks? I mean it's been one day people and already we have the Christmas cups and peppermint mocha out, can a girl just enjoy November?

But...if we're being real and you follow my Instagram stories you know I am such a basic bitch because I already bought cinnamon pine cones and I listened to Christmas music all day! 

I don't know if it's because it's FINALLY chilly in San Diego or what but I am SO ready for the "holidays" to get going. 


Having a kid makes things better time a million. Jack was 6 months old last year around Christmas time and I made my husband go get our tree the day after Thanksgiving I was so excited, and like a true first time parent (of a non walking or crawling baby) I bought so many beautiful GLASS ornaments. Um... WTF was I thinking. I know this kid is going to pull every damn thing off that tree this year. What am I supposed to do? Honestly... decorate the top half of my tree? HELP ME. 

Stefan is totally dying over me pretending it's Christmas the day after October is over, but I don't care, let me live man, let. me. live.

I know in some places it's cold AF so this soup is peeeeerrrfect to make!

It's super healthy totally good for you and it's a crowd pleaser, what more could you want!?


  • 2 carrots chopped
  • 1 zucchini chopped
  • 1.5 cups brussels sprouts halved
  • 2 medium sweet potatoes chopped
  • 1 15oz can diced fire roasted tomatoes
  • 2 cups shredded green cabbage
  • 1/3 cup red onion chopped
  • 2 cloves garlic chopped
  • 8oz bow tie pasta
  • 32oz vegetable broth
  • 2 cans of water
  • Salt
  • Pepper


Chop all ingredients then throw them into a big pot and add your vegetable broth, water, salt and pepper to taste( 1 tbsp each). Bring the soup to a boil over medium heat then cover and reduce heat to simmer for 25-30 minutes. Remove soup from heat and serve. Salt and pepper to taste. Enjoy!!