• Avril McManus

Wholesome Vegetable Soup

During the winter time, I love nothing more than eating wholesome soups with slightly toasted brown bread. This recipe below is one I having been making for the past few years all thanks to my mum's home cooking. I find soup to be a fantastic way to increase my vegetable intake and in doing so it provides my body with natural vitamins and minerals and dietary fibre so it can function optimally.


1 head of broccoli washed, trimmed and cut into florets

1 celery stalk trimmed and sliced

1 leek washed, trimmed and roughly chopped

1 garlic clove peeled and chopped (do not steam garlic)

3 carrots medium sized, trimmed, peeled and sliced

1 fresh sprig of chopped coriander

1 organic vegetable stock cube

½ organic French onion stock cube

4 cups of water for vegetable stock

4 cups of water for steaming vegetables

Cooking method

Pour 4 cups of water into a saucepan.

Place vegetables except for garlic into a colander over the saucepan of water. Place lid on vegetables and steam for approx 20 minutes until tender.

Place cooked vegetables into a blender and add garlic clove. Blend vegetables till smooth and creamy.

Place 4 cups of boiling water into a saucepan add stock cubes to the water and stir till dissolved. Add fresh chopped coriander.

Pour blended vegetables into stock and stir well. Leave to simmer for 5 minutes.

Serving options can be with a wholegrain bread, oatcakes, or wholegrain crackers of your choosing.

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I practice in Central London from the University of Westminster Polyclinic, Hanson Street, London, W1W 6EA, and Borough House Rooms, 4th Floor, 80 Borough High Street, London SE1 1LL.

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