Homemade Cup-A-Soup

How to make Homemade Cup-A-Soup! Paleo, Low-carb, Vegetarian, Vegan & Low-Cal Friendly!Let’s face it, one of the biggest challenges of eating healthy, real food is replacing those quick, convenience foods of the past. So many people today rely on instant foods like Ramen Noodles and Cup-A-Soup for lunches and snacks… but when you go gluten-free, paleo, primal, organic, real food, etc those toxic processed foods are the first to be eliminated from your diet. But worry no more, I’ve got the PERFECT solution for you, my Homemade Cup-A-Soup!

Yes! you just read that correctly.

I’ve been making my own Cup-A-Soups for the past few weeks and I’m so excited to share with you how to make them too!

And… here’s the big AND… they are 100% Healthy. No matter who you are and what your healthy eating template is (even vegan & vegetarian!) these will be your new obsession. I promise.

The key to making your own homemade cup-a-soup is DRIED CAULIFLOWER RICE.  The dried cauliflower rice replaces the toxic, pseudo-food noodles with a super healthy vegetable. And we all need to eat more veggies, right??

Making your own dried cauliflower rice is super easy…. just make some (raw) cauliflower rice then spread it on parchment paper lined trays of your dehydrator and let it dry!!

You won’t believe how teeny tiny it reduces. I fit 3 large heads of cauliflower into 1 quart jar after it’s dried!

If you don’t have a dehydrator or don’t want to make your own, you can BUY dried cauliflower HERE. If the pieces are a little larger than my dried cauliflower rice no worries, it will work perfectly too! You can pulse them in your food processor to chop them up a little or just put them in a plastic bag and crush them up with a mallet or rolling pin.

Now you’ll need some other veggies to add into your homemade cup-a-soup. Although, I do dry lots of our fresh veggies from our garden, I prefer to use a pre-mixed dried vegetable soup blend that I buy HERE.  It contains carrots, onions, tomatoes, peas, celery, green bell peppers, green beans and parsley.

To make my cup-a-soup perfect,  I also add in some dried spinach and additional dried green peas (these aren’t those dried split peas for soup, they are dehydrated sweet green peas).

For my vegetable soup mixture I purchased and combined these 3 things:  48 ounces of dehydrated vegetable soup with 18 ounces of dehydrated green peas and 4 ounces dried flaked spinach.

There’s just one last thing you’ll need for your cup-a-soup: BROTH!

I strongly recommend that you use homemade bone broth, (homemade vegetable stock if you’re vegetarian/vegan) or my homemade bone broth bouillon cubes but if you’re just too busy grab some Massel Bouillon cubes.

Yes, of course I love long-slow cooked meals and you all know what a HUGE advocate I am for having homemade bone broth as a part of your regular diet for health reasons – but I know so many of you are busy and need healthy meals that everyone will love and come to gather in a snap!

I’ve been a HUGE fan of Massel’s Bouillon for quite some time and LOVE the flavors they impart into even the simplest of meals – check out my Quick & Easy Pea SoupSauteed MushroomsRoasted Brussels SproutsZucchini Hamburger, Cream of Broccoli Soup and Bloody Mary Recipes on my blog – they all use Massel’s Bouillon as their secret ingredient!


Here’s a list of all the things I LOVE about Massel’s Bouillon:

Gluten Free Wheat Free
Suitable for people with Celiac Disease Vegan
No animal content Lactose Free
Cholesterol Free Transfat Free
Preservative Free No added MSG
All natural ingredients Free from common allergens

And I Totally LOVE them for my homemade Cup-A-Soup!! I’ve been using the vegetable stock bouillon with a pinch of crushed red pepper.



Now that you have all your Homemade Cup-A-Soup ingredients, let’s put it all together!

You can season your homemade cup-a-soup as desired. I like to add a pinch of sea salt and crushed red pepper. If I’m using bouillon instead of homemade bone broth, I’ll also add in some gelatin to make it super healthy.

Make up a bunch of individual servings in separate pint jars or in snack baggies. They are totally shelf stable when made with massel bouillon or if you’ll be adding bone broth later. Keep them in your desk, car, or pantry for quick meals/snacks when you don’t have time (or the desire) to cook. Paired with a can of wild caught sardines, it’s a perfect meal!

When it’s time to eat… all you’ll need is hot water (or broth)

Isn’t that so cool??!??! and they taste awesome!

Oh and I think it looks beautiful as well 🙂 Don’t you??

How to make Homemade Cup-A-Soup! Paleo, Low-carb, Vegetarian, Vegan & Low-Cal Friendly!

How to make Homemade Cup-A-Soup! Paleo, Low-carb, Vegetarian, Vegan & Low-Cal Friendly!




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  1. first, Thank you so much for sharing this great idea! BYT I do have a question that I’d truly appreciate an answer to asap, please, as i’ like to get o making this soup as soon as I am able to!

    Do you know if zucchini can be made into zoodles, then dehydrated and placed into the canning jar? It just seems like it would be super delicious! Thnka, once again!

  2. Thank you so much for the idea and recipes! Looking ahead for our daughter’s college life. I was trying to figure out quick healthy meals for her. This will definitely be going in the care package!!

  3. Thanks for your recipe! I dehydrated some cauliflower, much to the disgust of my husband, i have a cold so can’t smell a thing! I am going to have a look for some dehydrated veg but so far have used what I have been dabbling with in the dehydrator, zucchini, carrot, tomato powder, pumpkin powder, onion and i also added a few herbs and spices to help with my flu, garlic, turmeric, paprika. The variations are endless….thanks for the motivation to get to it!!

    1. Betty, I do not calculate macronutrients for my recipes. There are many resources you can utilize on the internet that can help you.

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