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Winter Vegetable Soup

by Aunt Maggie ( Dairy Free, Gluten Free, Recipe, Vegan ) | One Comment
Winter Vegetable Soup
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This vegetable soup is the perfect bowl of goodness for a chilly winter night. You can make a big batch and freeze some for whenever you are time-poor. Get creative with this recipe by using up whatever you have in your fridge!

Ingredients:

  • 2 onions, chopped
  • 3 carrots, chopped
  • 4 cloves garlic, minced
  • 1 tbsp organic extra-virgin olive oil
  • 1 teaspoon organic ground cumin
  • 1 teaspoon organic ground coriander
  • 1 teaspoon organic ground turmeric
  • 1/4 teaspoon organic ground cinnamon
  • 1/4 teaspoon organic ground pepper
  • 6 cups vegetable stock
  • 2 cups water
  • 1 small cauliflower, chopped
  • 1 + 3/4 cups organic soup mix
  • 400g tin organic diced tomatoes
  • 2 tbsp organic tomato paste
  • 4 cups chopped fresh silverbeet/spinach or kale
  • 1 bunch fresh coriander, chopped
  • juice of 1 lemon

Method:

  1. Soak the soup mix in water overnight or for minimum 8 hours.
  2. Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a slow cooker.
  3. Add stock, water, cauliflower, soup mix, tomatoes and tomato paste and stir until well combined.
  4. Cover and cook until the legumes are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
  5. During the last 30 minutes of cooking, stir in spinach.
  6. Just before serving, stir in coriander and lemon juice.
  7. Enjoy this chunky style vegetable soup with some warm crusty bread, yum!
  8. You can blend the soup once cooked if you like a smoother consistency.

  • Danielle North

    How many people does this feed?