One afternoon we were home and a good lunch was required. The weather has heated up here and soup wasn’t the thing most on our minds, but we needed something that packed a heap of nourishment, was easy to digest and made us feel good. Now, you’ve probably noticed from my precious recipes that I’m not making recipes that require you to run out to the shops and buy a heap of ingredients. This one is no different. Use what you have, and just pack it with vegies. No stock? No problem, just use water. Want a some protein? Throw in a tin of beans. Feel a cold coming on? Add some ginger and double the garlic. It’s about what you have, what you feel like, what is easy and what you feel your body needs. Listen to your body, listen to what you need. I’ve given the ingredients I’ve used in the recipe below, but not quantities, as you can decide what you want to omit, add and how much you want to use of different ingredients. This is your Soul Soup and use what you have and what you feel you need to guide you.

This soup was a hit with all three kids and even the husband! We had this soup at the end of the weekend so I used up the vegies left in my fridge, we are a veggie family so had quite a variety. Some ingredients made me question how this soup would turn out, but surprisingly it was delicious!! This was made in my thermomix but you could just as easily make it in a big pot and blitz it with a blender.

I hope you give this a try

Enjoy some loving, easy food

SOUL SOUP

Pumpkin

Sweet potato (there was only white sweet potato the day I did the shopping, but normally I prefer the Australian orange sweet potato)

Zucchini

Kale (I just used 3 handfuls of chopped curly kale)

Parsnip

Potato

Carrot

Celery

Cauliflower (only a few florets that I had left)

Small amount of ginger

2 garlic cloves

Half a bunch of parsley

Water (I made sure the amount of water was below the line on the thermomix bowl, if it turned out thick I would have added more water after blitzing)

Add all the ingredients, roughly chopped, in to the thermomix bowl. You can add them to a big pot, but cut them smaller. 

Chop the ingredients 7 sec/speed 5 (if using the thermomix)

Add the amount of water as described in the ingredients list. If using a pot to do the cooking then add as much as you need to cover the vegies

Cook for 35 mins/100degrees/speed 2

Once cooked, slowly increase the speed of the thermomix to make a purée consistency. If you’d like it thinner add more water and slowly stir. If you want to add a tin of beans and have them whole add them now and heat through. If you want them puréed in then add them at the beginning with the other ingredients 

Serve hot and feel good