Chunky Vegetable Soup

Today I would like to share a recipe with you that I think the girls will especially like! This Chunky Vegetable Soup recipe has been in my family for a long time.  To help you understand, I have to tell you a little about my mother.

Yes, my one and only, friend forever, super devoted mother who had me when she was about 36. This is a particularly challenging time for a woman to give birth, since it gets more difficult as you get older (they say), but with not even a whim; my mother had an absolutely normal and natural birth – for the fourth time. After my years as a baby and toddler, my mother would battle with the baby weight she left over after her pregnancy.

Chunky Vegetable Soup

Please keep in mind that I was a 4.2 kg baby… Yeah.

After my toddler years, I went on to primary school and quickly started realizing what woman do after they turn 40. They diet. She was constantly and always searching for the best diet to lose those unwanted kilos.

My only memory of the diet journey she has been on for most part of my childhood years was this divine vegetable soup that she would cook and would swear by! It was counted as (apparently) a ‘free vegetable’ and that basically means that she could have bowls and bowls full of this delicious soup and wouldn’t pick up an ounce.

Chunky Vegetable Soup

 

A healthy soup for summer or winter.

This Chunky Vegetable Soup recipe is absolutely guilt free and wholesome, vegan friendly and low carb. So there you go girls! This Chunky Vegetable Soup is a great recipe to try when you are feeling a little claustrophobic in those skinny jeans of yours. Best off all – it freezes like a dream and is super easy to make.

Chunky Vegetable Soup

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Chunky Vegetable Soup
A guilt free chunky vegetable soup to enjoy when you're in need to shed some nasty kilos.
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Course Main Dish
Prep Time 10 min
Cook Time 60 min
Servings
people
Ingredients
Course Main Dish
Prep Time 10 min
Cook Time 60 min
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add the frozen vegetables in a large pot on high heat with stock. Cook for 30 minutes.
  2. Add the gem squash face down in another pot covered with water and cook until soft.
  3. Carefully scoop out the squash and add the contents to the frozen vegetables pot.
  4. Season with salt and pepper, add herbs and celery.
  5. Cook for another 30 minutes until celery is soft.
  6. Remove from pan and mash the vegetables with a masher until desired thickness is achieved.
  7. Lastly, season to taste and serve hot with toasted garlic bruschetta.
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