Nourishing Homemade Vegetable Soup

My childhood memories are triggered by a big pot of vegetable soup.

Because Mum always had vegetable soup on the stove in the winter months.  Sometimes, with a lamb shank saved from the Sunday roast.  But mostly straight vegetables with loads of flavour.

A holiday for your digestive tract!

Did you know that a basic vegetable soup is not just a flavoursome meal on it’s own?  It’s a holiday for your digestive tract!  With no animal protein and the fibre already softened it’s easier to digest.

Enjoy this soup any time of the year.  Additionally, it’s a great opportunity to use up your veggies in the crisper.  Apart from anything else, you can do it your own way and it can be different each time.  It’s that versatile.

Leave out the tomato and tomato paste if you want the soup to be a simple veggie flavour.  Alternatively, add in more green vegetables like broccoli or kale for a greener soup.  Also, cauliflower adds another flavour combination.   Clearly, it’s completely up to you.

Here’s what you need for homemade vegetable soup:

  •  750ml of homemade vegetable stock (or plain water if you don’t have any)
  • 1 brown onion, diced
  • 2 garlic cloves, chopped
  • 2 carrots, diced
  • 1 parsnip, diced
  • 1 zucchini, diced
  • 1 celery stalk including the leaves, diced
  • 1 handful of green beans, chopped into 1-2 cm lengths
  • 2 tomatoes, chopped
  • 2 tablespoons of tomato paste
  • 1 red chilli, chopped (optional if you don’t like chilli)
  • ½ teaspoon dried oregano or 1 teaspoon of chopped fresh oregano
  • 1 handful of baby spinach leaves
  • ½ cup of fresh parsley
  • salt & pepper to taste

Here’s what you do:

  1.  Place the onion and garlic with a few tablespoons of the stock (or water) in a saucepan and saute for a few minutes until the onion has softened.  Did you know you don’t necessarily need oil for softening onions and garlic?
  2. Then, add in the stock or water
  3. Next, add in the diced and sliced vegetables, tomato paste, any herbs you love and season with salt and pepper
  4. Simmer gentle for around 30 minutes or until the vegetables are cooked.  Remember, a good test is the carrot which will take the longest to soften
  5. Once the vegetables are cooked to your liking, add in the baby spinach and parsley and cook for another minute or so until the spinach leaves have wilted.

Serving suggestions

  • using a stick blender, blend the soup for a creamier texture
  • garnish with chopped fresh chives or sliced spring onion (the green tops)
  • add more fresh parsley.


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With your health in mind,

Catherine x

If you're looking for more energy, better mood, and motivation to reboot your health, I'll show you how. I love working with motivated women like you, women struggling with energy, moods, hormones, staying on track and everything that makes us women. I listen, investigate and then work with you step-by-step to get your health back on track so you can be busy, focused and full of energy. As a Naturopath, Herbalist, Certified Consistent Habits Coach and Clinical Aromatherapist I can help you to Reboot Your Health and Rebuild Your Life.

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