Veggie soup


  • 3 cups water                          
  • 2tbsp olive oil
  • 1tbsp vegetable salt                 
  • ¼ cup quinoa - rinsed                         
  • 2 stalks of celery finely chopped       
  • 1 small potato, diced
  • ¼ cup cauliflower florets, chopped
  • ¼ cup broccoli, chopped
  • 1 small zucchini, diced
  • 3tbsp green-peas
  • 1 whole ripe tomato
  • ½ cup of legumes - (canned beans/chickpeas/lentils- rinsed and pre cooked)


  1. Heat a large pot over a low heat; add oil, onion and garlic, gently sauté until soft.
  2. Add the celery and tomato for a couple of minutes.
  3. Add the water and vegetable stock, bring to the boil.
  4. Add the quinoa, potatoes and zucchini, simmer for 5 minutes.
  5. Add the cauliflower, broccoli and legumes and simmer for 5 minutes.
  6. Add the peas, simmer for another 5 minutes.
  7. Season to taste with salt, pepper and fresh herbs.

NOTE: This recipe can be made in a large quantity and frozen in individual serves.

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