This is a great soup to supercharge you on the first day of the New Year in 2020, to cleanse from perhaps having overeaten over the festive period and of course, to re-use some left over vegetables.

Serves 4-6


6 cups/1kg of leftover vegetables (sprouts, carrots, suede, parsnips, potatoes etc), roughly chopped
18 cups of vegetable stock (home-made or use 4 vegetarian stock cubes mixed into 18 cups of hot water)
2 stalks of celery, sliced
1 tsp mixed Italian herbs
2 tsp dried turmeric
1/2 tsp freshly ground black pepper
1/2 tsp sea salt
1 tbsp sunflower oil or 1/2 cup of coconut cream using at least 2 tbsp of the cream
Fresh parsley and/or coriander for garnish


  1. In a large saucepan, using either the sunflower oil or half of the coconut cream & milk, saute all the vegetables for a few minutes
  2. Add the vegetable stock, herbs and spices and mix well
  3. Turn the heat down and simmer for 30 minutes
  4. Roughly blend the mixture until smooth
  5. Add the remaining coconut cream and milk, and stir
  6. Add fresh herbs for garnish

**For protein, add a can of your favourite beans – I love to use butter beans for this soup**

Very filling, tasty and satisfying!

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