This rustic vegetarian soup is full of nourishing vegetables, perfect for winter nights and of course best accompanied by some crusty bread and butter.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Prepare the entire soup.
Simply head to the recipe and allow to cool completely before storing in an airtight container in the fridge. All you’ll need to do is reheat it before serving.
Tips
Tips
- Soups are a great freezer-friendly meal, ready for you on those busier nights of the week. Double the recipe or save leftovers – allow the soup to cool first, then divide into portion sizes and place into containers or resealable bags. Date the soup and store in the freezer for up to 3 months.
Shortcuts
Vegetables
- This soup is great to use up any vegetables you have lying around – like zucchini, silverbeet, potato and sweet potato.
Protein
- Add chicken. Adding leftover roast chicken is a great way to use up leftovers and adds a delicious flavour.
- Add bacon. Fry at the same time as the onion.
Other
- Add a grain such as barley or a soup mix for a heartier soup.
Ingredients
- 1 leek (finely sliced)
- 1 brown onion (finely diced)
- ¼ bunch of celery (3-4) stalks (finely sliced)
- 2 carrots (diced)
- 2 garlic cloves (crushed)
- 2 Tbsp herbs (we used rosemary, thyme and oregano)
- ½ small pumpkin (peeled and diced)
- 4 cups chicken broth or vegetable stock
- 2 cups water
- 1 Tbsp whole grain mustard
- ½ bunch of kale (roughly torn)
- Olive oil
- Salt and pepper
Serve with
- 4-8 slices of crusty bread
- Butter
Method
- Heat a large pot over medium-high heat, add 1-2 Tbsp of olive oil then add the leeks, onion, celery, carrots, salt and pepper; cook for about 10 minutes or until the veggies are tender and moisture has evaporated.
- Add the garlic and herbs; stir through and cook for 1 minute.
- Add the pumpkin, stock, water and mustard; bring to a boil, then reduce heat to a simmer for 20 minutes or until the pumpkin is tender.
- Add the kale and allow it to wilt; season with salt and pepper.
- Serve alongside some toasted bread and butter.
Variations
Vegetables
- This soup is great to use up any vegetables you have lying around – like zucchini, silverbeet, potato and sweet potato.
Protein
- Add chicken. Adding leftover roast chicken is a great way to use up leftovers and adds a delicious flavour.
- Add bacon. Fry at the same time as the onion.
Other
- Add a grain such as barley or a soup mix for a heartier soup.
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