We named this recipe Eat Well Vegetarian Soup because everyone in the table will definitely eat full and well!
This delicious and nutritious Vegetarian Soup is rich, flavour-packed and thick soup will leave your taste buds and your tummy feeling super satisfied!
Eat Well Vegetarian Soup
Course: SoupsCuisine: AustralianDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
20
minutesCalories
150
kcalTotal time
30
minutesHearty vegetarian soup packed with fresh vegetables and flavors — light, nourishing, and perfect for any meal.
Cook Mode
Keep the screen of your device on
Ingredients
1 Onion (Diced)
1 tbsp Olive Oil
0.5 Cauliflower
100 gram Green beans
400 gram Chickpeas-Drained
4 cups Vegetarian Stock
1.5 cups Water
4 Garlic cloves
.25 Kent Pumpkin
1 Corn kernels (420 gams)-drained
1 Valcom Malaysian curry mix (410 grams)
1 Lentils (400 grams)-drained
Directions
- Dice onion and mince garlic, add to large soup pot and olive oil. Turn heat up to medium and lightly fry onion and garlic.
- While this is cooking start chopping your pumpkin. Remove the seeds and skin from your pumpkin and dice into large chunks. Roughly chop cauliflower and beans. Drain chick peas and lentils.
- Add all vegetables and tinned goods to pot, pour in curry mix, stock and water. Reduce heat and simmer for 2 hours with lid on.
- Using a stick blender, blend into chunky soup. This should only take 1-2 minutes.
- Serve with a sprig of parsley and crusty bread.
Notes
- Eat Well Vegetarian Soup is suitable for freezing for up to 6 months or kept in an airtight container in the fridge for 3 days.
- You substitute the vegetable stock for 2 cups chicken 2 cups beef stock if you are not vegetarian.
- Any extra veggies are suitable zucchini, carrot, broccoli, sweet potato, just add enough water and stock to cover veggies. It’s a great way to use up old vegetables.
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