Updated: Feb 9
Autumn has truly set in with a cold snap on the Gold Coast, and all I want to do is put on fuzzy socks and make a chunky vegetable soup, with winter only days away.
Every time I make this vegetable soup I get nostalgic, my nanna made a chunky chicken and vegetable soup every winter. Now as an adult I make my own plant based version. Even though it's not the same it's still delicious and it still brings back warm memories.
You will need
1 brown onion, diced 4 cloves of garlic, crushed 1 tbsp extra virgin olive oil 1 generous pinch sea salt 1 tbsp cracked pepper 1 tsp cumin 1 tsp dried thyme 1 tsp oregano 1L vegetable stock 1L boiling water 4 potatoes, chopped into chunks 2 carrots, chopped 2 broccoli stalks, chopped into florets 4 Celery stalks, chopped 1 cup corn 1 cup quinoa, washed and drained
How to Make:
In a large pot on medium heat add the olive oil, onions and garlic; stir till translucent. Adding a dash or water and spices, salt and pepper and continue to stir until onions are coated.
Add the vegetable stock and water and once it starts to bubble add the potato, carrots and quinoa and boil for 5 minutes. Add the rest of the vegetables and stir every couple of minutes. Once the vegetables are cooked it is ready to serve. To check if its ready use a fork to pierce through.
If you want to add an extra boost of nutritional value, I love to add 2 tsp of Nutra Organics Vegetable broth. It is packed with immune supporting vitamins and minerals including zinc, folate, vitamin D and B12.