Basic vegetable soup

Basic vegetable soup

I threw a quick healthy soup together today for our dinner. Soup isn’t only a lunch option; adding sufficient protein on the side such as some sliced meat or a poached egg and even some beans or bean pasta, rice or quinoa into your soup will make for a filling and complete dinner meal.

“It’s quite green” he said!

Soup is VERY simple to make and most vegetables will work. This is what I used today:


  • 2 small onions – chopped
  • 1 clove garlic – crushed or chopped
  • 2 small pieces of fresh turmeric – chopped
  • Optional chili and ginger if you have available, I didn’t but normally would add them as they are super anti-inflammatory foods.
  • Vegetable selection roughly chopped – I used: 1 parsnip, 2 carrots, 1 courgette, 3 sticks of celery, 1/2 head of broccoli, 3/4 bag of spinach
  • Dried mixed herbs
  • Water and stock cube or home-made broth (preferably a good quality one that is free from additives and MSG)
  • Seasoning to taste

You will need a large stock pot with a lid and grease proof paper. 


  1. Saute the onions, garlic, turmeric and if you have chili and ginger in a dash of olive oil or coconut oil.
  2. Then chuck in the rest of your chopped vegetables (except the spinach or any leafy vegetables) and add sufficient water to cover the base of the pot with approximately 1 inch water, bring to a simmer, cover with grease proof paper to allow the vegetables to sweat. Cover with a lid.
  3. Allow to simmer for approximately 30 minutes until the vegetables are softened.
  4. Remove the grease proof paper.
  5. Add your dried herbs, water and stock to cover all the vegetables generously. Toss in your spinach or leafy vegetables and bring to a simmer until the spinach is wilted.
  6. Using a stick blender, blend your soup to the consistency of your preference and voila, soup is ready!

This recipe is adaptable to any number of variations when it comes to what vegetables that you have available. 





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