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White Bean & Vegie Soup

White Bean & Vegie Soup

One of the great things about winter is the food!

I love warm casseroles and soups. This hearty white bean and vegie soup is quick and easy to make. I blended it so that the kids couldn’t identify the vegies and beans – and they loved it! It’s warm, nourishing and immune supporting. I made a big pot of it last night and there’s plenty left for lunch or snacks today.

Recipe for White Bean and Vegie Soup

  • 1 large onion diced
  • 2 -3 cloves garlic
  • 2 tablespoons olive oil
  • 1 leek roughly chopped
  • 3 stalks of celery chopped
  • 1 large carrot chopped
  • 1/3 cauliflower chopped
  • 1 potato peeled & chopped
  • 2 zucchini chopped
  • 1 tin cannellini white beans rinsed

Top with: Chopped parsley, chilli sambal, thickened cream or yoghurt

1. Wash and chop vegies.

2. Cook onions and garlic in oil for 2-3 minutes.

3. Add leek, celery, carrot, combine and cover to sweat for 2-3 minutes stirring occasionally.

4. Add cauliflower, potato, zucchini, beans and water. Bring to boil. Cook for approximately 15-20 minutes.

5. Add salt & pepper to taste.

6. Blend with stick blender.

7. Serve with chopped parsley, chilli, sambal and/ or dollop of cream or yoghurt.


Angela McTaggart - Naturopath, Brunswick Naturopathy