Hearty Vegetable Soup

This is one of my latest favourite recipes, hearty vegetable soup. It makes up a huge batch of soup to feet a tribe or feed a few and have some to freeze. I’m a great fan when busy of cooking up large batches of whatever I am making and portioning up the leftovers into meal sized containers. So when you don’t have time you can just pull it out and reheat instead of ordering take-away. Healthier option and better on the back pocket.

As I’ve said before I prefer organic where possible. There are now a few options you can check out in Newcastle including:

Ingredients Be aware that there are just soooo many different versions of vegetable soup you can make:

  • 2 head of cauliflower
  • 2 leek
  • 1 kg of carrots
  • 1 head of garlic (not a clove a whole head)
  • 1 head of celery
  • 2 tins coconut cream
  • 2 tins diced tomatoes or the equivalent in fresh tomatoes
  • Water
  • Vegetable stock (If you are using a store bought stock check the salt content is not too high or get a no salt version)
  • Water
  • Herbs of your choice to taste.
  • Extra virgin olive oil
  • Dry soup mix (lentils, pearl barley and the like)


  • Pretty simple really clean and cut up the leek making sure you wash close to the roots as that’s where the soil gets trapped. I usually slice the leek down the middle and separate the leaves as I’m washing them.
  • Peel carrots and cut up.
  • Cut up broccoli.
  • De-leave and cut up celery.
  • Peel and dice garlic.
  • Prepare vegetable stock if you need to.
  • Slice leek and add to a soup pot with the olive oil and put them on a low heat. Essentially you want to fry them up lightly before adding some water. I like my soups to be thick and chunky so I go light on the water. If you are not sure better off putting in 500ml then adding extra later if you need it.
  • Once the water is added put in the tins of tomatoes and coconut cream.
  • Add the soup stock and stir in.
  • Add the soup mix
  • Add the rest of the vegetables.
  • The water does not have to cover everything as gradually things will reduce down as they cook.
  • Pop a lid on and bring to the boil.
  • Once boiled bring back to a simmer.
  • Now you can leave the soup simmer for quite a while. The longer you leave it the more flavour it will have. Generally I will leave mine on for at least 2-3 hours. If you do this make sure you have a thick bottomed soup pot otherwise it will burn more easily. Alternatively keep checking and stirring every 20 minutes.
  • You can also add herbs or spices to taste. I’ve even thrown in green curry paste so it can be adapted to your own palate.
  • I prefer to use a hand blender to smooth out the vegetable soup a little but again I still like it chunky so I don’t blend it for long

Serves a tonne of mouths. I love making this for a a group of friends and having it by the outdoor fire pit we have.
Check out more of our healthy recipes.

Jeff Shearer has been in practice since 1995 and
loves sharing his knowledge on better ways to live.

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