Vegetable Soup


  • 1 tbsp olive oil
  • 2 small leeks (or 1 x large)
  • 2 garlic cloves
  • 1 carrot (medium)
  • 3 sweet potatoes (medium)
  • OR 3 potatoes (medium)
  • 3 celery stalks
  • 1 brown onion (medium)
  • 1L vegetable stock
  • 400g canned diced tomatoes
  • 400g canned bean mix
  • 1 zucchini (medium)
  • 1 tsp parsley (or can use fresh)
  • 1 tsp basil (or can use fresh)
  • 1/2 tsp oregano
  • salt
  • pepper


  • Prep Ingredients: Crush the garlic, dice the carrot, sweet potatoes and zucchini. Trim and chop the celery. Chop the onion and small leeks making sure only to use the white part of the leek.
  • Heat the olive oil in large, heavy-bottomed pot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 5-10 minutes.
  • Add the carrots, potatoes, celery and onion and continue to cook for 5 more minutes, stirring occasionally.
  • Add the stock, bring to the boil and then reduce to a simmer. Once simmering, add the tomatoes, bean mix, and zucchini. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
  • Remove from heat and add the parsley, basil and oregano.
  • Season, to taste, with salt and pepper.
  • Serve immediately with specified bread amount.