Healing Vegetable Soup

Believe it or not, I wrote and photographed this soup last Winter (morning sickness must have gotten the better of me). How has a year already past?

I forgot about it until I invited my family over for lunch on Sunday and I needed something to serve them for lunch. It has got to be my favourite soup of all soups! I hope you enjoy it as much as my family did.


Healing Vegetable Soup


1 onion, chopped
1 leek, chopped
3 cloves garlic, minced
Thumb size piece ginger, minced
1-2 carrots, diced
6 organic potatoes, chopped
Handful mushrooms, chopped
1/2 pumpkin, chopped
1 zucchini, chopped
4 cups (1 litre) water
3-4 tablespoons reduced salt vegetable stock powder
1 teaspoon cinnamon
1 teaspoon ground coriander
1 teaspoon dried thyme
400g can tomatoes
1 can red kidney beans
2 cups spinach
1/2 fresh red chili, minced
Pepper to taste 



  1. Wash and prepare all vegetables.
  2. In an extra large pot on medium heat add chopped onion, leek and a tablespoon of water. I use water instead of oil, so if the onion and leek dry out keep adding a little bit of water until onions are fragrant and soft.
  3. Add the garlic and ginger, and cook for two minutes.
  4. Now add the rest of the ingredients to the pot apart from the spinach and red kidney beans. Simmer on low for 30 minutes until potatoes are cooked.
  5. Just before serving add the spinach.

Serve with pepper, a sprinkle of sunflower seeds and fresh or toasted gluten-free bread.