Rustic Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 98.4
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 274.8 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 4.1 g
  • Protein: 2.6 g

View full nutritional breakdown of Rustic Vegetable Soup calories by ingredient

Number of Servings: 8


    2-3tbsp olive oil
    4 carrots, chopped
    1 aubergine
    4 onions, chopped, mixture of red and brown
    a bag of curly kale
    1 leek, trimmed and sliced
    1 courgette, chopped
    4 vegetable stock cubes
    2 teaspoons mixed herbs
    1 teaspoon dried basil
    3 cloves of garlic, finely sliced


Heat the olive oil in a large, heavy-based saucepan and fry the carrots, aubergine and onions to remove their water content. Cook for around 10 minutes, stirring frequently.

Add the remaining vegetables and cook for a further 10 minutes. Add the water and bring to the boil. Simmer for 15 minutes.

Add the herbs, basil and stock cubes and stir well. Cook for further ten minutes.

This tastes excellent immediately, but like all soups and stews it tastes amazing after the ingredients have been given time to mingle in the fridge overnight. This soup also freezes well, and you can add cooked brown rice to it to make it more of a meal.

Serving Size: Makes 8 bowls.