video password: RYW (case sensitive)
Quick Veggie Soup
This is my go-to quick veggie soup recipe. The variations with different veg are endless so feel free to play around!
takes: 10 minutea
2 cans tomatoes (400g / 14oz each)
1 can white beans (400g / 14oz)
2 zucchini, finely sliced into rounds
1 small jar red peppers, drained & rinsed
1 tablespoon soy sauce
1. Combine tomatoes and beans in a large saucepan, including the canning liquid from the beans.
2. Add zucchini and peppers and soy sauce and bring to a boil.
3. Simmer rapidly for about 10 minutes or until the zucchini is tender.
4. Taste, season and stir in 2 tablespoons olive oil for richness, then serve.
Will keep in the fridge for up to a week, or longer.
gluten-free – be sure and use tamari, a wheat-free version of soy sauce.
carnivore – simmer some sliced chicken or sausages in the soup until just cooked.
different veg – feel free to add any veg you like to this soup. You’ll need to adjust the cooking time so the veg are tender. In winter I tend to go for greens such as spinach or kale instead of the zucchini.
home grilled peppers – feel free to either grill your own red bell peppers (capsicum) or just chop up fresh red bell peppers (capsicum) and simmer in the sauce until tender.
more flavoursome – serve with a dollop of pesto or some fresh basil leaves.
legume-free – replace beans with 1 1/2 cups stock or water and 2 large handfuls cooked pasta or cooked whole grains.
carb lovers / more substantial – serve with crusty bread and butter.
paleo (gluten, grain + dairy-free) – replace beans with extra zucchini.
more veg – add frozen peas.
Waste Avoidance Strategy
tomatoes, white beans, red peppers, soy sauce – pantry.
zucchini – will keep in a plastic bag in the fridge for a few weeks. Best not to freeze as they will be really mushy when defrosted.
Problem Solving Guide
too bland – season with salt & pepper and more soy sauce.
too dry – toss in some more olive oil.
Great on its own.
You could take it up a knotch by serving with a dollup of pesto or grating over some brazil nuts to look like parmesan. A handful of fresh basil leaves or parsley would also be lovely.
Great stored in the fridge for a week or two. Also freezes well.
on stonesoup: dairy-free pesto aka. sicilian nut pesto