When the temperature drops we tend to think about cooking more of the winter warmer food. The first one that pops into my thoughts is soup. I love making a big batch of soup on a Friday night and having it in the fridge for over the weekend. There are so many different bases you can use, but I love the richness of a tomato-based soup. This first one is a regular during winter at our house.

Soup Ingredients - Vegetables

Garden Vegetables with Chickpeas & Pesto

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Keyword: Vegetables
Servings: 6

Ingredients

  • 2 tablespoons of coconut oil
  • 2 carrots, cut in half and then sliced
  • 2 stalks of celery, sliced
  • 1 brown onion, chopped
  • 2 tablespoons of organic tomato paste
  • 6 cups of organic vegetable stock, approximate (homemade if possible)
  • 1 handful of green beans, sliced on an angle
  • 1 cup of frozen peas
  • 1 tin of organic chickpeas
  • Pesto (preferably dairy-free)
  • Seasoning (salt & pepper)

Instructions

  • First, pan fry the celery, carrots & onion in the coconut oil until softened. 
  • Next, season and stir in the tomato paste. Cook for a further minute.
  • Then, add the stock, green beans, peas, and chickpeas. Simmer for approximately 15 min.
  • Finally, serve and top with a spoonful of pesto.

 

Winter Garden Vegetables Soup

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Soup
Keyword: Vegetables
Servings: 6

Ingredients

  • 4 tablespoons of coconut oil
  • 3 leeks, chopped (white sections only)
  • 4 cloves of garlic, minced
  • 2 carrots, sliced
  • 2 potatoes diced
  • 2 cups of green beans, sliced on an angle
  • 8 cups of organic vegetable stock
  • 1 tin of organic diced tomatoes
  • 2 cobs of corn, remove kernels
  • 1 handful of chopped parsley
  • seasoning (salt & pepper)

Instructions

  • Over medium heat, pan fry the leek & garlic in the coconut oil, until softened. 
  • Add the carrots, potatoes and green beans and continue to cook for another 5 mins, stirring. 
  • Add the stock and bring to a boil, then reduce to simmer and season.
  • Then add the tomatoes & corn. Reduce to low, and cook for approximately 30 min until tender. 
  •  Remove from heat, add the parsley and adjust the seasoning. A couple of teaspoons of lemon juice can also be added to enhance the flavour.

 

Chunky Garden Soup

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Keyword: Vegetables
Servings: 8

Ingredients

  • 2 tablespoons of coconut oil
  • 2 onions, diced
  • 3 cloves of garlic, crushed
  • 1 litre of organic vegetable stock
  • 2 cups of tomato passata
  • 8 chat potatoes, cut on half
  • 250 grams a mix of turnip & swede, cut into small cubes
  • 2 carrots, cut into cubes
  • zucchini, cut into chunks
  • 4 small yellow squash, cut into 1/4
  • 1/4 cup of parsley, chopped
  • Seasoning (salt & pepper)

Instructions

  • First, pan fry onion & garlic over medium heat in the coconut oil until soft. 
  • Second, add the stock, tomato passata, potatoes & turnip/swede and bring to a boil. 
  • Then, reduce and simmer for approximately 30 min and season. 
  • Finally, add remaining ingredients, and simmer until tender. Check the seasoning before enjoying.