Wednesday, October 04, 2017

Vegetable Soup

It's that time of year again where all I want to eat is warm, comfort food.  This soup is super easy to make and really hits the spot on those colder Autumn and Winter nights.


  • 1/2 large onion, chopped
  • 2 cups cauliflower
  • 1 cup brocolli
  • 3 medium carrots, sliced
  • 2 stalks celery, diced
  • 1 small zucchini, sliced and then quartered
  • 227g mushrooms, sliced
  • 227g potato,chopped (roughly 1 medium potato) **
  • 540ml diced tomatoes
  • 540ml chickpeas, drained and rinsed
  • 4 tsp vegetable bouillon powder
  • 8 cups of water (more if vegetables aren't covered)
  • 1/8 teaspoon chili flakes (optional)
  • Salt and Pepper to taste
  • Chop up all the vegetables, throw them in a large pot along with the diced tomatoes, chickpeas, water, vegetable bouillon powder, water, chili flakes, salt and pepper.
  • Bring to a boil then lower to medium heat and let simmer for about 20-30 minutes or until the carrots and potatoes are cooked.

Makes 12 servings, 1 cup per serving

Lentil Veggie Loaf