Soups & Salads



  • 1 onion finely chopped
  • 2 carrots peeled and chopped
  • 1 celery stick finely chopped
  • 2 small leeks finely chopped
  • 2 garlic cloves crushed
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 1 red bell pepper chopped
  • 1 cup butternut squash chopped
  • 1-2 cups mushrooms sliced
  • 2 cups mixed green vegetables (I used broccoli, zucchini and green beans)
  • 1 cup crushed tomatoes
  • 6 cups vegetable stock
  • fresh parsley to serve
  • Parmesan/Vegetarian Parmesan to serve


  • Heat a few tablespoons of oil in a large pot and add the onion, carrot, celery and leeks along with the garlic and herbs and cook until fragrant and starting to caramelize. 
  • Add the peppers, butternut squash and mushrooms and cook for 5-10 minutes or until the vegetable start to soften and caramelize. 
  • Add the green vegetables and stir to combine before adding the crushed tomatoes and stock. Season to taste then bring to a simmer. 
  • Cover with a lid and allow to simmer for 15 minutes.
  • Remove the lid, check seasoning and simmer for another 5 minutes. 
  • Serve topped with fresh parsley and Parmesan/vegetarian Parmesan. 


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