Simple vegetable soup

I love a really versatile, light veggie soup. This one can be dressed up so many different ways.

Add cooked shredded chicken to turn in chicken soup; or lamb, beans and Moroccan paste to make a stew. For a taste of Italy, chuck in spinach and ricotta tortellini and grate some parmesan to finish. Turn it into a Chinese dumpling noodle soup by poaching 4 or 5 of your favourite dumplings in the broth, adding cooked thread egg noodles then seasoning with finely sliced spring onion, Sichuan chili and sesame oils.

It’s a cold buster too. Easily handled by sore throats and tired bodies, and packed with ginger, garlic and lemon zest to help boost your immune system.

Prep time – 10mins.
Cooking time – 20mins.


  • 1 leek
  • 2 potatoes
  • 4 carrots
  • 3 sticks celery
  • 2 handfuls of celery leaves, finely chopped
  • 4 cloves garlic
  • 1 thumb ginger
  • 2 to 3 peels of lemon skin
    (depends how big your lemon is)
  • 2 bay leaves


  1. Prepare vegetables.
  • Trim green from leek and discard. Slice white in half lengthways, wash thoroughly and thinly slice
  • Peel carrots and potatoes and dice to preferred size
  • Thinly slice celery stalks
  • Peel and finely chop, or mince, garlic
  • Mince ginger using a zester
  1. Add all vegetables, celery leaves, garlic, ginger, lemon peel and bay leaves to a soup pan. Cover with water.
  2. Bring soup to the boil and add stock powder, stock cube and bacon fat. Then reduce heat to a simmer and cook until veggies are tender.
  3. To finish the soup, add the parsley and season with salt and pepper to taste. If it tastes a bit thin, you can always add some more Vegeta stock powder.

Fish out the lemon peel and bay leaves before serving

Makes 8 to 10 servings.

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