This wholesome vegetable soup recipe can easily be customised according to your taste and available ingredients. Not only is it full of nutrients, it’s also meant to offer comfort and enjoyment during the early hours of the morning. If there’s any leftover soup, reflect on what could be improved; if there’s little or none, celebrate the delightful success of your creation.
Ingredients
Note: The quantities of these ingredients can be adjusted according to personal preferences and the amount of soup desired.
- Potatoes, peeled and halved
- Carrots, some grated (largest grating size) and a few whole or cut into chunks
- Butternut squash, peeled and cut into large chunks
- Red onions, roughly chopped into chunks
- Celery sticks, thinly sliced
- Green beans, thinly sliced crosswise
- Cooked dried beans (preferably black beans; canned black beans can also be used)
- Mushrooms, chopped
- Red cabbage, grated or finely chopped
- Broccoli and cauliflower florets and stems, small enough to be easily eaten with a spoon
- Ripe tomatoes or cherry tomatoes, liquidized (be generous with tomatoes)
- Green peas (frozen or canned; to be added at the end)
- Baby spinach (to be added at the end)
- Massel Vegetable stock powder
- Herbs and spices of choice
- Whole red peppercorns (can be cooked with the beans or added to the soup later)
- Coconut oil for sautéing onions, mushrooms, and cabbage
Method
- Soak the beans overnight and pre-cook with whole peppercorns and salt. Alternatively, use a can of beans.
- Steam the potatoes, butternut squash, and carrot chunks until soft. Transfer this steamed mixture into one of two large pots. Add hot water just enough to cover the mixture and use a stick blender to blend until creamy. Add more hot water if necessary. Divide this mixture between the two large pots.
- In a large pots, sauté the onions, mushrooms, and grated red cabbage in coconut oil. Once done, divide this mixture between two pots. (if making multiple pots)
- Pour boiling water into both pots until they are about half full.
- Divide the liquidized tomatoes and vegetable broth (dissolved in cold water) between the two pots.
- Add the remaining vegetables: grated carrots, cauliflower and broccoli florets, sliced celery, etc. Bring the soup to a boil for a few minutes.
- Add the baby spinach and frozen peas when the soup is in full boil. After boiling for about 5 minutes, place the pots into a Wonderbag, styrofoam cooking container or wrap up in a towel and blanket. This will ensure that they continue to cook perfectly and stay hot for up to 24 hours. Enjoy!