Hearty Vegetable Soup

I know it’s summer in the northern hemisphere but I’m living in Melbourne and it’s friggin’ cold right now. This is exactly what I want after been out in the elements. Plus it’s super easy to make. I’ve been making big batches of this and freezing it. Enjoy!

Ingredients                                                                                                    Serves: 2 

  • 1 Large Brown Onion
  • 1 Carrot
  • 1/2 Jack Pumpkin
  • 1 Celery stalk
  • 2 Large Potatos
  • 500ml vegetable stock
  • 300ml cream
  • Cracked black pepper
  • Parsley (garnish)

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Method

Peel, cut, and clean all vegetables. Place all vegetables into large pot, and put onto stove, and add 500ml of vegetable stock. Boil vegetables over medium heat for 1hour. Allow vegetables to become soft. Depending on how big the vegetables are cut and how ripe they are this may take slightly longer than the estimated hour.

Once vegetables are quite soft, reduce heat to low and let simmer. Use a stick blender to blend the vegetables and fluid into soup. Add cracked black pepper for taste. Stir while soup thickens to preferred consist13445928_259675561066907_1029419108_oency.

 

When serving you may add a swirl of cream into the soup, or a dollop ontop, and gharnish with parsley to serve

Bon Appetit!

To see more of Rob’s awesome recipes, follow him on Instagram @is_that_cake

 

 

 

 

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About The Author

Conor

I am a wellness coach from Ireland currently based in Melbourne Australia. I love teaching and learning about physical autonomy and sustainable lifestyle habits.

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