Hearty Vegetable Soup

I always find that soups are a bit of an underrated part of society, often seen as a starter instead of the main event. I love soups, which you can probably tell from my vast array of soup recipes such as:

• Curried Parsnip and Spinach

• Leek and Potato

• Carrot and Fresh Sage

• Autumn Pumpkin

• Minestrone 

I’m a big fan of vegetable soup simply for its ease and simplicity. I like to make a big batch every so often when I’m getting overrun with vegetables and then freeze it down for quick and easy meals.

This is also a great one for taking to work! As a student paramedic, I often find myself in the depths of winter, and not being able to feel your fingers when you need to put in a cannula can be scary, so having a thermos of soup and a little thermal cup can (literally) be a life saver. It’s that little taste of home and comfort you need every now and then.

If you haven’t got all these vegetables, or you’ve got some of your own that need using up, feel free to swap them in! This soup is designed to be versatile and convenient, as well as delicious.

 

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Recipe

Yield: 4 portions

Total Time: 1 hour 

Ingredients:

• 2 tbsp olive oil

• 1/2 large white onion, chopped

• 2 celery stalks, chopped

• ½ courgette, chopped

• 2 carrots, peeled and chopped

• 1/2 swede, peeled and chopped

• 1 parsnip, peeled and chopped

• 1 yellow bell pepper

• 1 medium sweet potato, peeled and chopped

• 3 cloves garlic, minced

• 1-2 tsp mild curry powder (or hotter if you prefer)

• 1 tbsp chopped thyme or coriander

• 1 tin chopped tomatoes (400g)

• 1L vegetable stock or broth

• 1 large handful of chopped kale or baby spinach

Method:

1. Heat your 2 tbsp olive oil in a large pan on a medium heat. Once hot, add in all your vegetables but your leafy greens ( that’s your onion, celery, courgette, carrot, swede, parsnip, pepper and sweet potato). Gently sweat them off for about 10 minutes, until they start to soften.

2. Add in your garlic, curry powder and chopped herbs, stir frequently for about a minute. 

3. Pour in your tinned tomatoes and vegetable stock, bring the whole soup to the boil and then reduce to a simmer and cook for about 25 minutes or until your veggies are cooked. 

4. Add in your greens and allow to simmer for about 5 minutes, until your greens are cooked.

5. Remove from the heat and season to taste with salt and cracked black pepper, the amount of salt you’ll need to add will depend on your brand of veg stock.

6. Divide into bowls and serve with fresh crusty bread. Alternatively, divide into containers and allow to cool completely before placing on the lid and either storing in the fridge or freezer.

 

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What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

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Written by Amy Northwood
Her-Bivore
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
You can find me on Instagram