Hearty Veggie Soup


This soup is pure comfort food for the soul. I absolutely love it and crave it when I need something warm and hearty. The flavour and rustic texture is delicious aside from the fact that it packs a punch nutritionally too all from the plant based world! Sometimes the huz and I will have this for dinner and it’s always accompanied with my fibre rich vegan keto chapati bread along with a side salad and other times I will have it in my large mug at my desk, or in a thermos on the go! It’s so filling and comforting it reminds me of the days my mum would make my sister and I soup back when we were growing up in Sydney Australia, only this one doesn’t contain the chicken or the noodles and instead has a nutrient profile that would make anyone feel better!



My hearty veggie soup is inspired by the couple of years I lived in Naples Italy and fell in love with ‘zuppa di verdure,’ and had to do my own twist on it! This has been a staple for years in our family and it’s so easy to just chop it all up and throw it all in – you can’t go wrong! It’s also my fav way of using up veggies before we go away – I simply make a big pot up and then freeze it in batches, so no wasting food! We also love to make a batch of soup and freeze into small portions so that we have meals-on-the-ready for when I don’t feel like cooking! Same goes with my chapati (our fav 5 ingredient only vegan keto bread to have with it), we freeze ahead of time and then they’re ready to go straight into the pan – it’s honestly the quickest most delicious meal ever! x



Hearty Veggie Soup

  • Author: PRISCILLA


  • 1410g  6 Cups Organic Vegetable Broth
  • 800g    2 x 400g Plum Tomatoes, canned
  • 300g    2 Medium Potatoes, peeled, diced
  • 230g    2 Medium Onion, chopped
  • 210g    1 Can Cannellini Beans (Butter Beans), rinsed very well
  • 200g    1 Medium Leek, chopped
  • 200g    2 Medium Carrots, chopped
  • 160g    1 Medium Zuccini, chopped
  • 150g    2 Sticks Celery, chopped
  • 135g    1 1/2 Cups Cabbage, chopped
  • 50g      1 Cup Packed Curly Kale, chopped
  • 13g      5 Fresh Parsley stems with leaves, chopped
  • 13g      5 Fresh Basil Stems with leaves, chopped
  • 6g        1 tsp Unrefined Salt
  • 4g        1 Clove of Garlic, finely chopped
  • 1g        ½ tsp Ground Black Pepper
  • 2g       1 tsp Dried Oregano
  • 2 Bay Leaves
  • 28g      2 Tbsps Coconut Oil, or Avocado Oil or Ghee, meltedOptional Garnish: Italian flat parsley for the top, fresh cracked black pepper and a drizzle of good quality extra virgin olive oil.


  1. In a large heavy pan, over medium heat, sauté the onion in the oil for a couple of minutes, or until translucent.
  2. Add in garlic, carrot, celery, zucchini, leek, potato, oregano and bay leaves. Cook on low heat for 15 minutes until vegetables are softened.
  3. Add in canned tomato and the broth. Boil and simmer for an additional 15 mins.
  4. Add in beans, cabbage, kale, salt and pepper. Cook for another 5-10 mins.
  5. Serve this delicious rustic soup with fresh chopped basil and parsley on top, a drizzle of good quality extra virgin olive oil and cracked black pepper. We also love ours with my Chapati bread. 
  6. In a blender, blend 1/4 of the soup only and pour blended soup back into the pot, stir through to combine. This creates a a deliciously creamy consistency along with the veggie chunks to make the soup even heartier!


Storage: Soup stores well for months in the deep freeze and freezer, or up to a week in the fridge.

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