Mixed Vegetable Soup

It’s getting cooler in the southern hemisphere, so why not warm up with our Mixed Vegetable Soup? Serve with crusty sourdough for a light and healthy lunch.

Serves: Four

Time: 40 minutes


  • 2 carrots
  • 3 sticks celery sticks
  • 1 leek
  • 1 parsnip
  • 3 tablespoons olive oil
  • 1 bay leaf
  • handful fresh parsley, chopped
  • 2 cloves garlic, crushed
  • 1 tin cannellini beans, drained and rinsed
  • 4 cups chicken or vegetable stock
  • 1 tablespoon soy sauce
  • salt and pepper, to taste


Dice the vegetables, and in a large pot, sauté the vegetables in olive oil for about two minutes. Add the stock and the rest of the ingredients, and bring to a boil, before turning down the heat to a gentle simmer. Simmer for 30 minutes. Check and adjust seasoning to taste, and enjoy with crusty sourdough bread.