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!


  • 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)


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 consistency.

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

Bon Appetit!

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