Hearty Veggie Soup

Hearty Veggie Soup

This soup is pure comfort food for the soul. I absolutely love it and crave it when I need something warm and hearty. The flavour and rustic texture is delicious aside from the fact that it packs a punch nutritionally too all from the plant based world! Sometimes the huz and I will have this for dinner and it’s always accompanied with my fibre rich vegan keto chapati bread along with a side salad and other times I will have it in my large mug at my desk, or in a thermos on the go! It’s so filling and comforting it reminds me of the days my mum would make my sister and I soup back when we were growing up in Sydney Australia, only this one doesn’t contain the chicken or the noodles and instead has a nutrient profile that would make anyone feel better!

Hearty Veggie Soup closeup

My hearty veggie soup is inspired by the couple of years I lived in Naples Italy and fell in love with ‘zuppa di verdure,’ and had to do my own twist on it! This has been a staple for years in our family and it’s so easy to just chop it all up and throw it all in – you can’t go wrong! It’s also my fav way of using up veggies before we go away – I simply make a big pot up and then freeze it in batches, so no wasting food! We also love to make a batch of soup and freeze into small portions so that we have meals-on-the-ready for when I don’t feel like cooking! Same goes with my chapati (our fav 5 ingredient only vegan keto bread to have with it), we freeze ahead of time and then they’re ready to go straight into the pan – it’s honestly the quickest most delicious meal ever! x

Hearty Veggie Soup

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Recipe by Priscilla Soligo Course: Mains, Snacks, Soups

Ingredients

  • 1410g 6 Cups Organic Vegetable Broth

  • 800g 2 x 400g Plum Tomatoes, canned

  • 300g 2 Medium Potatoes, peeled, diced

  • 230g 2 Medium Onion, chopped

  • 210g 1 Can Cannellini Beans (Butter Beans), rinsed very well

  • 200g 1 Medium Leek, chopped

  • 200g 2 Medium Carrots, chopped

  • 160g 1 Medium Zuccini, chopped

  • 150g 2 Sticks Celery, chopped

  • 135g 1 1/2 Cups Cabbage, chopped

  • 50g 1 Cup Packed Curly Kale, chopped

  • 13g 5 Fresh Parsley stems with leaves, chopped

  • 13g 5 Fresh Basil Stems with leaves, chopped

  • 6g 1 tsp Unrefined Salt

  • 4g 1 Clove of Garlic, finely chopped

  • 1g ½ tsp Ground Black Pepper

  • 2g 1 tsp Dried Oregano

  • 2 Bay Leaves

  • 28g 2 Tbsps Coconut Oil, or Avocado Oil or Ghee, meltedOptional Garnish: Italian flat parsley for the top, fresh cracked black pepper and a drizzle of good quality extra virgin olive oil.

Directions

  • In a large heavy pan, over medium heat, sauté the onion in the oil for a couple of minutes, or until translucent.
  • Add in garlic, carrot, celery, zucchini, leek, potato, oregano and bay leaves. Cook on low heat for 15 minutes until vegetables are softened.
  • Add in canned tomato and the broth. Boil and simmer for an additional 15 mins.
  • Add in beans, cabbage, kale, salt and pepper. Cook for another 5-10 mins.
  • Serve this delicious rustic soup with fresh chopped basil and parsley on top, a drizzle of good quality extra virgin olive oil and cracked black pepper. We also love ours with my Chapati bread.
  • In a blender, blend 1/4 of the soup only and pour blended soup back into the pot, stir through to combine. This creates a a deliciously creamy consistency along with the veggie chunks to make the soup even heartier!

Notes

  • Storage: Soup stores well for months in the deep freeze and freezer, or up to a week in the fridge.

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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