Rustic Vegetable Soup

This rustic vegetarian soup is full of nourishing vegetables, perfect for winter nights and of course best accompanied by some crusty bread and butter.

Meal Prep

Breakdown

  • Cook the leeks, onion, celery, carrots, salt and pepper.
  • Add the garlic and herbs.
  • Add the pumpkin, stock, water and mustard; bring to a boil, then reduce heat, and simmer for 15 - 20 minutes.
  • Add the kale and allow it to wilt.
  • Serve with crusty bread and enjoy!

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.

Meal prep guide - if you followed the meal prep guide you would have already chopped all the vegetables.

‍This recipe serves four, if you’re cooking for two simply halve the recipe.

INGREDIENTSIngredients
  • 1 leek (finely sliced)
  • 1 brown onion (finely diced)
  • 5 celery stalks (finely sliced)
  • 2 carrots (diced)
  • 2 garlic cloves (crushed)
  • 2 Tbsp herbs (we used rosemary, thyme and oregano)
  • ½ pumpkin (peeled and diced)
  • 4 cups chicken broth or vegetable stock
  • 1-2 cups of 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
METHODMethod
  1. Heat a large pot over a medium-high heat, add 1-2 Tbsp of olive oil then add the leeks, onion, celery, carrots, salt and pepper and cook for about 5-7 minutes or until the veggies are tender and moisture has evaporated. Add the garlic and herbs, stir through and cook for 1 minute.
  1. Add the pumpkin, stock, water and mustard; bring to a boil, then reduce heat, and simmer for 15 - 20 minutes or until the vegetables are tender.

  2. Add the kale and allow it to wilt; season with salt and pepper.
  3. Serve along side some toasty 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 ad the same time as the onion.

Other

  • Add a grain such as barley or a soup mix for a heartier soup.