This Nourishing Vegetable Soup is perfect if you want to eat something light, or you’ve been feeling like you’ve been eating too much heavy food lately (me the last few weeks!) and want something nourishing! I’ve literally made this about 4 times in the last two weeks, it’s that easy and tasty too!
We originally made a YouTube video on how to make this soup, but Josh formatted his computer and lost all the footage (insert face palm emoji here, and sad face emoji). So that’s probably not going to happen now.
You can use any veg in this – if you’ve got veggies you need to use up, this is perfect. Root vegetables work really well, as well as celery. Try out zuchinni, peas, pumpkin or corn too.
We threw in some parsley after we turned it off the heat and it gave it a nice extra bit of flavour. You could use another type of herb if you wish – oregano, coriander, or even a handful of fresh spinach or silverbeet would work well.
If you’re a soup fan – check out our Chunky Vegetable and Lentil Soup or our Chickpea Tomato Soup. We also have a Warming Potato and Leek Soup – perfect for winter!
Please share this recipe with your soup loving friends and family!
- 1 tablespoon olive oil
- 4 - 5 parsnips peeled and diced
- 1 onion peeled and diced
- 2 carrots peeled and diced
- 3 stalks of celery sliced
- 1 medium sweet potato peeled and diced
- 2 small to medium potatoes peeled and diced
- 1 teaspoon caraway seeds
- 1 tablespoon vegan chicken stock powder
- 1 litre (35 fluid ounces) of water
- Handful (1/4 cup) parsley chopped
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Heat the olive oil in a large saucepan, then add the parsnips, onion, carrots, celery, sweet potato and potatoes. Cook for 5 minutes, stirring frequently. Add the caraway seeds, stock powder and water. Simmer for 15 to 20 minutes, or until vegetables are cooked through. When the vegetables are cooked, turn off the heat, add the parsley and stir through. Serve and top with salt and pepper if desired.
