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Rainbow Vegetable Soup



This soup is comfort in a bowl. It is the soup I make when I feel like something familiar and nostalgic. Since I didn’t grow up eating meat, I missed out on the whole chicken-soup-for-the-soul vibe, but feel like this creates the same warm and cozy feeling. I love to make this when I feel a little under the weather during the colder months and, without fail, it makes me feel warm and glowy. Especially if I am feeling a cold coming on, I am liberal with the ginger (and sometimes even add a little chili). It is the perfect amount of zip and spice to clear your sinuses!


It is also a great supper to make when you have random produce in the fridge as you can really add any vegetables to this soup. The key is to finely dice them and to make sure they are uniform in size and shape. Not only is this aesthetically pleasing, it creates a very simple texture that is reminiscent of childhood. Easy on the body and digestion. Whichever vegetables you choose, ensure the order of the vegetables you add to the pot is based on cook time, starting with harder and ending with softer vegetables. For example, if using broccoli, add the stem pieces before the floret pieces.


I like to make my own vegetable broth using leftover vegetable scraps, but if I haven’t been cooking much to create enough veg for a broth or don’t have any on hand (this is a wonderful soup to have when you return home from travelling to boost the body and soul), I use a vegetable bouillon cube for a slow-simmered flavour in a flash. In the spirit of flavour, fresh parsley adds just the right kiss of freshness at the end. I like to add a lot. Something about the herbiness grounds the soup in a lovely way.


If you are feeling like you need a bit of a hug, make this soup and feel it healing you from the inside out with every bite.





RAINBOW VEGETABLE SOUP

Makes 1 large pot


 

2 Tbs olive oil

1 yellow onion, finely diced

1 leek, finely chopped

1inch knob ginger, peeled and minced

3 cloves garlic, minced

Sea salt and black pepper, to taste

1 vegetable bouillon cube

4 carrots, finely diced

1 zucchini, finely diced

1 head broccoli, finely diced

5 cups spring water

1 bunch kale, chopped thinly

1 large handful parsley, chopped


 

  1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Saute onion, leek, ginger and garlic until fragrant, but not browned. Season with salt and pepper.

  2. Crumble in bouillon cube and stir to combine.

  3. Add carrots, zucchini, broccoli and kale and stir to combine.

  4. Add water, bring to a boil, then reduce the heat, cover and simmer for 10 minutes until vegetables are tender. Remove from heat and stir in parsley.




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