Veggie Soup

Veggie Soup

Ready in: 1 - 3 hours

Preparation: 15 mins

Serves: 5 +


  • 1litre salt-reduced vegetable stock
  • 4-5 cups of water
  • 2-3 garlic cloves
  • 2-3 fresh dried chillies
  • Salt & pepper
  • Italian mixed herbs
  • 1x med zucchini roughly chopped
  • ½ capsicum roughly diced
  • 1x cup of mushrooms chopped up
  • ½ punnet cherry tomatoes
  • 2x tins organic diced tomatoes
  • 2-3 med carrots roughly diced
  • ¼ sweet potato roughly diced
  • ½ bunch kale
  • ½ cup lentils
  • 1x small brown onion diced
  • 1x bunch broccolini roughly diced
  • ¼ cauliflower chopped up



  • Place large saucepan on high heat, add swirl of olive oil
  • Turn heat to med & add garlic, chilli, sweet potato & onion, stir often
  • Add vegetable liquid stock
  • Add cups of water to your liking
  • Add in rest of veg, place to low heat and stir often
  • Add in diced tomatoes, cherry tomatoes & herbs
  • The longer you leave it, the more flavoursome it becomes which is why I choose to leave it for a minimum of 2 hours. It is ready to eat once all veggies are soft.


  • Make it how you like! I like lots of liquid rather than it being too thick but it’s really personal preference
  • Can add any herb you like!
  • Lasts in the fridge up to 5 days or freeze portion sizes
  • Great for a busy week - all healthy and nutritious
Scott Jenkins