Vegetable Soup

Vegetable Soup

Simply Super Vegetable Soup


Soothing, healthy and comforting.  There are lots of ingredients, however once the initial browning is done you just need to check it from time to time as it bubbles away.


3 onions, finely diced

3 cloves of garlic, sliced

4 celery sticks, de-stringed and finely diced

2 carrots, peeled and finely diced

1 parsnip peeled and finely diced

2 large potatoes finely diced

1 cup white wine

½ cup brown rice

1 teaspoon salt

1 teaspoon pepper

2 bay leaves

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

1 can of kidney beans

1 can of cannellini beans

4 fresh tomatoes, peeled and chopped

½ cup pumpkin, chopped into chunks

A generous handful of chopped herbs – parsley, rosemary, thyme.



In a very large soup pan, fry the onions and garlic in a little olive oil over a moderate heat until they start to caramelise.  Add the carrots, parsnip, celery and potatoes and deglaze pan with wine.  Add the rice and allow it to absorb some of the wine before adding salt, pepper, bay leaves  and tomato paste.  Loosen with a little warm water before adding Worcestershire sauce and tomatoes and allow to cook down for about 5 minutes until thick and rich. 

Add beans and fresh tomatoes, and lastly the pumpkin chunks and herbs before filling the soup pot with warm water.  Bring to the boil for 3 minutes, then reduce heat to low.

Allow the soup to simmer over a low heat until all veges are cooked through and tender.  Check for seasoning and add a few additional fresh herbs before serving with crusty bread. 

This soup freezes very well and makes a great just-got-home-from-work-out-of-the-freezer meal which is actually good for you.  If you are not a vegetarian, or you want to bulk up this soup add 4 lean lamb shoulder chops with the onions for a very rich and silky Lamb and Vege soup.