RECIPES VEGETARIAN SOUPS

Eat Well Vegetarian Soup

Eat Well Vegetarian Soup

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 12
Difficulty Easy

Rating (click to rate)

4.2 based on 4 ratings.

Ingredients

  • 1 Onion (Diced)
  • 1 tbsp Olive Oil
  • 1/2 Cauliflower
  • 100 g Green Beans
  • 400 g Chickpeas Drained
  • 4 cups Vegetarian Stock
  • 1.5 cups Water
  • 4 Garlic Cloves
  • 1/4 Kent Pumpkin
  • 1 Corn Kernels (420 Gams) drained
  • 1 Valcom Malaysian Curry Mix (410 Grams)
  • 1 Lentils (400 Grams) drained

Nutrition Information

Qty per
463g serve
Qty per
100g
Energy 282cal 61cal
Protein 13.3g 2.9g
Fat (total) 5.4g 1.2g
 - saturated 0.93g 0.2g
Carbohydrate 28g 6g
 - sugars 8.4g 1.8g
Dietary Fibre 7.1g 1.5g
Sodium 314mg 68mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

We named this recipe Eat Well Vegetarian Soup because everyone in the table will definitely eat full and well!

This delicious and nutritious Vegetarian Soup is rich, flavour-packed and thick soup will leave your taste buds and your tummy feeling super satisfied!

Eat Well Vegetarian Soup

Method

  1. Dice onion and mince garlic, add to large soup pot and olive oil. Turn heat up to medium and lightly fry onion and garlic.

  2. While this is cooking start chopping your pumpkin. Remove the seeds and skin from your pumpkin and dice into large chunks. Roughly chop cauliflower and beans. Drain chick peas and lentils.

  3. Add all vegetables and tinned goods to pot, pour in curry mix, stock and water. Reduce heat and simmer for 2 hours with lid on.

  4. Using a stick blender, blend into chunky soup. This should only take 1-2 minutes.

  5. Serve with a sprig of parsley and crusty bread.

Recipe Hints and Tips:

  • Eat Well Vegetarian Soup is suitable for freezing for up to 6 months or kept in an airtight container in the fridge for 3 days.
  • You substitute the vegetable stock for 2 cups chicken 2 cups beef stock if you are not vegetarian.
  • Any extra veggies are suitable zucchini, carrot, broccoli, sweet potato, just add enough water and stock to cover veggies. It's a great way to use up old vegetables.
About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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