Vegetable Soup

Vegetable soup is hearty, nutritious, delicious and requires simple and inexpensive ingredients.

It’s healthy, tasty, so easy to make, and the perfect dinner for cold winter nights!


  • 2 tbsp extra virgin olive oil
  • 4 cloves of garlic, chopped
  • 2 celery sticks, chopped
  • 1 onion, chopped
  • 2 medium potatoes (450 g), peeled and diced
  • 2 large carrots (225 g), peeled and chopped
  • 1 cup frozen corn kernels (140 g)
  • 1 cup frozen green beans (120 g)
  • 1 cup frozen peas (120 g)
  • 2 x 400g cans crushed tomatoes (800 g)
  • 4 cup vegetable stock
  • 1 tbsp Italian seasoning, or any other dried herb like oregano or basil
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper


  1. Heat the oil in a large pot and sauté the garlic, celery, and onion over medium-high heat until golden brown, stirring occasionally.
  2. Add all the remaining ingredients, bring to a boil and simmer, partially covered, for 30 minutes or until the potatoes and carrots are tender.
  3. Serve immediately with roasted chickpeas, baked tofu, seitan, or tempeh meet balls.
  4. Keep leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months.