Cold Fighting Veggie Soup



6 (can freeze some for the days you don't feel like cooking)


  • 6 x garlic cloves diced
  • 1/2 fresh ginger grated
  • 1 x bunch broccolini
  • 1 x tablespoon chilli flakes
  • 1 x tablespoon tumeric
  • 1 x tablespoon Italian herbs
  • 1 x tablespoon basil and parsley
  • Dash salt and pepper
  • Handful dried pasta
  • 1 x tablespoon extra virgin olive oil
  • 1 x zucchini diced
  • 2 x carrots diced
  • 2 x cups chopped cherry tomatoes
  • 1 x sachet salt-reduced tomato paste
  • 1 x tin crushed tomatoes
  • 6 x celery stalks diced
  • 1 Litre salt-reduced vegetable stock
  • 3-4 x cups water
  • 1 x onion diced
  • 1 x can cannelini beans


  • Chop/dice all ingredients (as ingredients explains for each item)
  • Heat a large pot to medium heat
  • Add oil, garlic, onion, ginger, chilli & herbs, stir for just a little bit
  • Add 2 x cups of water
  • Add in celery, zucchini, tomatoes and rest of ingredients
  • Simmer on low for 2-3 hours then serve with dash of salt and pepper


  • Use any veggies you desire
  • Add fresh herbs if possible if not dried
  • Also fine to add more or less garlic and ginger as this is great for keeping those nasty colds away!
  • Add any type of beans and or lentils
  • Also add white potato if you're wanting more carbs
  • Remember you can keep some of this soup in freezer but I've used it for my lunches at work
Scott Jenkins