As the days get cooler, there’s nothing like a soul-warming bowl of veggie soup to warm you from the inside out.
Did you know that frozen veggies are just as nutritious as they are fresh? They’re usually harvested in peak season and then snap frozen to ensure they retain their optimal nutrient content.
I love that this recipe is so easy and flexible – it’s the perfect way to use up those extra veggies in my freezer! This one-pan vegetarian soup features my favourite cruciferous greens simmered in a rich veggie stock for a nourishing hug in a bowl.
Serve with toasted sourdough and parmesan cheese to soak up all the flavour!
Enjoy,
Jess x
Time to cook: 20
Serves: 8
Ingredients:
- 1 tbsp extra virgin olive oil
- 3 garlic cloves, roughly chopped
- 1 brown onion, diced
- ½ bunch parsley, leaves & stems finely chopped
- 1kg frozen cauliflower & broccoli florets
- 500g frozen peas
- 4 cups (1L) vegetable stock
To serve:
- Sourdough bread
- Parmesan cheese
Method:
Heat the extra virgin olive oil in a large crock-pot or saucepan.
Add the garlic, onion and parsley stalks. Season with black pepper. Saute for 4-5 minutes or until softened.
Add the frozen vegetables and stock. Bring to a boil, then reduce to a simmer. Cover with a lid and simmer for 10 minutes or until the vegetables have just cooked through.
Blend with a stick blender and season to taste.
Serve with toasted sourdough, chopped parsley leaves and some grated parmesan cheese.
Keep stored in the fridge for up to 5 days or in the freezer for up to 2 months.
