Hearty Vegetable Soup
Craving something warm and cozy? This delicious veggie soup is just the ticket! Unleash your creativity by digging around in your fridge to find all those veggies that need a good home. Chop them up, put them together - voila! You've got yourself an unbeatable winter antidote sure to delight everyone's taste buds.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Light Meals, Main Course
- 2 tbsp olive oil
- 1 tsp garlic minced
- ½ red capsicum
- ½ zucchini
- ½ eggplant
- 1 broccoli stalk
- 4 mushrooms
- 3 spring onions
- 2 cups chicken broth or vegetable stock
- 2 tbsp hemp seeds
- Fresh parsley
- Fresh oregano
- Salt and pepper
Dice all vegetables, heat oil in a large pot.
Add diced vegetables along with the garlic, sauté until tender.
Add the broth and bring to the boil, reduce heat to a simmer.
Add the hemp seeds and fresh herbs.
Simmer for 10-15 minutes or until the vegetables have softened and the soup has thickened slightly.
You may need to add an additional ½ cup water if soup starts to reduce too much.
Season to taste and serve.
- If you don’t have hemp seeds you can still make this soup without them.
- If you don’t have fresh herbs, substitute them with dried herbs.
- It can be made with vegetable stock if you’d prefer it to be a vegetarian option.
- Store soup in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.
