Recipe: Vegetable Soup

Vegetable Soup

Cook Time1 hr
Servings: 4


  • 1 medium onion finely chopped
  • 1 large celery stick roughly chopped
  • 4 whole peeled tomatoes chopped
  • 4 medium carrots chopped
  • 1 clove garlic finely chopped
  • 3 large sweet potatoes skin removed and chopped into chunks
  • 6 cups water
  • 1 tsp mixed dried herbs
  • handful baby spinach for garnish


  • Sauté the onion, celery, carrots, garlic and dried herbs in a non-stick pan until the onion is translucent and the carrots are starting to get softer
  • Remove from the pan and place in a large pot
  • Add the sweet potato chunks to the pot
  • Add the water and bring to the boil
  • Reduce heat and simmer for about half an hour until all the vegetables are soft
  • If the consistency becomes too thick, add some more water
  • Serve this with some low GI seed loaf and baby spinach


Tip To add some protein to this soup, you can add a cup of tinned lentils or chickpeas. Remember to rinse and drain them. If you prefer smooth soups, blend the soup for a couple of minutes in a blender before serving.