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

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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.
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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.

INGREDIENTS Ingredients

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

METHOD Method

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.

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.
Add the kale and allow it to wilt; season with salt and pepper.
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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