January is a time for fresh starts, and here’s a recipe to help keep your promises.

Did you resolve to eat healthier and/or lose weight this year? Have a cup of vegetable soup before dinner to fill you up and boost your vegetable intake.

Did you vow to be a better person? Take this soup to someone who is mourning, ill or just had a baby. It is both comforting and nutritious, and is vegan, dairy-free and gluten-free.

Looking to get out of a rut? Replace plain old tomato soup with this healthier alternative to serve alongside grilled cheese. Switch up the bread and cheese in your grilled cheese sandwich, or replace your grilled cheese sandwich with goat cheese crostini.

Vegetable soup

1/4 cup olive oil

1 medium onion, chopped (1 1/2 cups)

3 carrots, chopped (1 cup)

2 celery stalks, chopped (1 cup)

1/2 fennel bulb, chopped (1 cup)

1 small broccoli crown, chopped (3 cups)

2 small zucchini, chopped (2 ½ Cups)

1 yellow bell pepper, chopped (1 Cup)

1 Tablespoon fresh thyme, chopped

2 cloves garlic, finely chopped

64 ounces low-sodium V8 vegetable juice

Salt and pepper

About 20 fresh basil leaves, sliced into thin ribbons (chiffonade) for garnish

Heat olive oil in large stock or soup pot. Chop onion, carrot, celery, fennel, broccoli, zucchini and bell pepper into approximately 1/2 inch dice. As each vegetable is cut, add to the olive oil, starting with the sturdiest vegetables that benefit from longer cooking time (follow the order they appear in the recipe,) and season with salt and pepper. Add thyme and garlic just before adding V8 juice. Simmer 20-30 minutes, garnish each serving with basil. Makes about 10 servings.

Jennifer Cantwell welcomes questions, comments and suggestions, and can be reached at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .