This has got to be one of the healthiest recipes I have ever created!  It is SO full of exceptional nutrients and as a bonus wonderful flavours.  I love making this at least once a week.

I have been making this in my Thermomix – however I have included instructions if you don’t have a Thermomix below.

The vegetables I’ve listed below are the ones I usually use however feel free to use whatever you have on hand or prefer to use.  Think broccoli, silverbeet, cabbage.  The asparagus is a fantastic way to help out with bloating due to water retention.  I love including asparagus in this soup!

The Shrinking Hubby’s Hearty Vegetable Soup

What you will need:

  • A knob of ginger (as big as you dare – it can be quite spicy!)
  • A knob of fresh Turmeric
  • A red chilli (if you like it hot)
  • 1-2 cloves of garlic (or 1-2 teaspoons good quality minced garlic)
  • 1 brown onion
  • 1 Zucchini
  • 1 bunch asparagus
  • About a cup of diced pumpkin (or sweet potato)
  • 1 carrot
  • 1-2 tomatoes
  • 1/4 head of cauliflower
  • 1-2 Tablespooons Thermomix Vegetable Stock or good quality vegetable (or chicken) stock
  • 1 tablespoon butter (or ghee)
  • Olive Oil (or coconut oil)
  • Salt and pepper
  • Cayenne pepper for serving

How to pull it together:

If using a Thermomix:

Place garlic, turmeric, ginger and chilli into the mixing bowl and mix speed 7 for about 5 seconds or until evenly chopped.  Scrape down bowl.  Peel and quarter a brown onion and add to the mixture.  Chop speed 5 for 3 seconds.  Scrape down bowl.

Add 1 tablespoon good quality organic butter and 1 tablespoon olive oil.  (you can substitute ghee or coconut oil here too).  Cook 100 degrees, speed 2-3 for 3 minutes.

Add the rest of the vegetables.  Chop speed 7 for 5 seconds or until roughly evenly chopped.

Add about 300 grams of water (or enough to cover the vegetables) and the vegetable stock (or add about 300 grams pre-cooked vegetable or chicken or beef stock).

Cook for 20 minutes, 100 degrees, speed 1.  When cooked, blitz speed 10 for 1 minute.

Season with sea salt and cracked pepper and serve with a sprinkling of Cayenne Pepper.

Without a Thermomix

Blitz garlic, turmeric, ginger, chilli and onion in a food processor (or finely chop if you don’t have a processor).  Heat a large stock pot and add butter and olive oil (or ghee, or coconut oil if you prefer).  Add the garlic mixture to the pan, season with some sea salt (to stop it burning) and stir for a few minutes until softened and fragrant.

Add the chopped vegetables (whatever you are using) and toss until well combined. ( you could even blitz in your food processor if you wish before adding to the pan)

Cover with water or stock, bring to a boil and simmer 30- 40 minutes until well cooked.

Using either a hand held blender or your food processor, blend the soup until well pureed.

Season with sea salt and cracked pepper and serve with a sprinkling of Cayenne Pepper.

 

Enjoy!

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