Winter has definitely crept on in these last few weeks! It has been getting rather chilly, and this soup has saved me and warmed myself and Bernd up! I love soup but have been getting tired of the regular combinations all blended up. I wanted something with a bit of crunch ,some  soul soup. My husbands mom makes a delicious vegetable soup with pasta, I was inspired so I gave it a go and changed some ingredients up a bit. Soup is so healing for me in winter, it makes everything better right? Soup, a blanket and a fire (:

I love this soup because it is such a quick and easy recipe. You don’t need to slave over the stove for hours to prepare something delicious! Your getting in all the beautiful nutrients that these vegetables offer. Like the humble green pea, they are a very good source of vitamin K, manganese, dietary fiber, vitamin B1, copper, vitamin C, phosphorus, and folate. They are also a good source of vitamin B6, niacin, vitamin B2, molybdenum, zinc, protein, magnesium, iron, potassium, and choline, and they are so delicious. I think I ate more fresh ones while making this soup than what I put in!

It takes me about 20 minutes to make this, with all the prep. A great tip to keep healthy is to find recipes that are quick and easy, recipes you can whip up on those days when you don’t feel so inspired to cook and start to search for the bread and peanut butter!

I am busy working on my recipe eBook that will have easy and quick plant-based recipes for everyone. I’m hoping I will be able to complete it by the end of the year, holding thumbs.

Let me know how you enjoyed the soup!

I have launched myself into the Youtube world and posted my first recipe video. Please do check it out (:

Warming Vegetable Soup

 

Ingredients: *Use Organic where possible

1 1/2 Liters boiling water
6 Tbs Vegetable Stock
2 medium Carrots
2 Baby Marrows
1 Cup fresh or frozen peas
1/2 Bunch of broccoli
1/2 Cup Red cabbage
100g Brown Rice Vermicelli

Directions:

Prepare by chopping your vegetables and finely chopping your carrots and baby marrows. Then mix your vegetable stock and boiling water with a fork and place into a large pot. Once simmering, add your thinly sliced carrots, baby marrows and brown rice vermicelli. Allow to cook for 10-15 minutes. You can then add your peas, broccoli and red cabbage just until they are lightly steamed as I like those to still be a bit crisp. Add extra water if needed, depending how thick you like your soup.

You can serve with fresh sourdough or Gluten free bread.