Superfood Soup Inspired by Freshii

Superfood Soup Inspired by Freshii

After wandering around in the cold and wind one afternoon I decided to have soup for lunch. Right next to the Luas stop for our hotel was a Freshii. We had passed it a few times and wondered so I decided to stop. I ordered the Superfood Soup and had them add chicken. When I ordered soup I thought I’d get something like they give us here at Panera Bread. This place gave me a bucket of soup. I could only manage about half of it, but it was delicious.

Not only was the soup tasty but it was beautiful as well. As we were flipping through photos from Ireland, one caught Jeremy’s eye of the soup. I decided to recreate it at home for dinner and I very much enjoy how it turned out.

The menu ingredients for the soup are: vegetable broth, quinoa, kale, broccoli, cabbage, carrots, celery and red onions.

I added a few extra ingredients and let them simmer for much longer. The color isn’t as pretty as my first encounter with this soup but the flavor was delicious. I may need to add more water next time though because it was less soup-like the further you got into the dutch oven.

I started by mincing the garlic and chopping the yellow onion. The carrots were then peeled and diced and the celery was chopped. I used the broccoli that I prepped before leaving for Ireland straight out of the freezer.

Instead of adding chicken to this dish I used the other half of the sausage we had made biscuits and gravy with the morning before. I figured it would give it a little more flavor because the soup was all vegetables. You can however leave out the sausage to have a no meat option.

After adding the carrots and celery to the onions and garlic I chopped up my cabbage and started pulling the kale away from the veins of the leaf.

You can chop the kale from here but I usually just pull it apart with my hands.

Once my carrots and celery were softening up I added in the vegetable stock, water, bay leaves and quinoa mixture. I bought this box at Aldi because it was easier but you can use regular quinoa in this recipe.

I did however pitch the seasoning packet that was included. My seasoning was already planned out without it.

When the quinoa started to bloom I added in the broccoli, cabbage and kale with some salt and pepper. Isn’t that a pretty soup?

I kept my dutch oven going for longer to make the vegetables soft for Jeremy (sometimes his stomach can’t handle a ton of fibrous vegetables) You can stop cooking and serve it up after the vegetables are all softened though.

And here was our final look.

Now that fall is on it’s way I’m sure we will start to make more comfort food. While the weather is still warm though I’m thinking grilled chicken and avocado toast!

This soup is a nice clean eat with about 8 servings if prepared as I did.

It has:

Calories 270
Fat 4g
Carbohydrates 49g
Fiber 10g
Sugar 8g
Protein 13g


Freshii Copycat Superfood Soup

I had a soup in Ireland that I loved and I just had to recreate it here at home. It is full of vegetables and I added some ground sausage to give it a little more flavor.

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 270 kcal


  • 1/2 lb Spicy Sausage
  • 1 ea Yellow Onion Diced
  • 3 cloves Garlic Minced
  • 3 ea Carrots Peeled and Chopped
  • 2 ea Celery Stalks Chopped
  • 2 small heads Broccoli Cut into florets
  • 3/4 small Head of Red Cabbage Chopped
  • 1 small Bunch of Kale Stems Removed, Chopped
  • 1 box Quinoa and Rice Mix May substitute with 2 cups of Quinoa
  • 1 32 oz. Vegetable Stock
  • 3 cups Water
  • 1/2 tsp Oregano dried
  • 1/2 tsp Thyme dried
  • 2 ea Bay Leaves dried
  • Salt and Pepper to taste


  1. Heat dutch oven over medium heat, add the sausage and cook through. Remove from pan.

  2. Add the onions and garlic to the oil left from the sausage. (Note: you may need to add a little olive oil if the sausage didn't give off much oil)

    Heat through until beginning to soften.

  3. Add the carrots and celery to the onions and garlic along with the oregano and thyme. 

    Cook for another minute.

  4. Add in the vegetable stock, water, bay leaves and quinoa mix and simmer on low/medium heat.

    Cook until the quinoa starts to bloom.

  5. Add the broccoli, cabbage and kale to the simmering mixture. Cook for another 10 minutes until the vegetables have become soft.

  6. Salt and pepper to taste.

  7. You may stop cooking here and serve it up. I went ahead and kept cooking the mixture another 10-15 minutes to develop flavor. 

    Remember to remove your bay leaves before serving!