Chunky Vegetable Soup

PREP: 5 mins COOK: 40 Mins TOTAL: 45 mins SERVES: 2-4

Photo by Spencer Dungy @thefieldyied Recipe by Bianca & Spencer Dungy @family of vegans


2 tablespoons of olive oil

3 large carrots, chopped

4 potatoes, chopped

3 celery stalks, chopped

1 garlic clove, diced

2 spring onion stalks, diced (reserve 1/2 for garnish)

Pinch of salt and pepper

1 litre of San Elk vegetable stock (4 teaspoons dissolved in 1 litre of boiling water)


1. Heat oil over medium heat in a large saucepan. Add chopped garlic and a pinch of salt and pepper, cook for 2-3 minutes until translucent.

2. Add vegetables and spring onion, then cook until slightly tender for 4-5 minutes.

4. Slowly add the stock and bring to a gentile simmer for 35-40 minutes until potatoes are soft.

7. Serve soup in large bowls and garnish with spring onions.

Hand Crafted         Certified Organic        Gluten Free         Lactose Free     Yeast Free   
No MSG        No Palm Products        No Additives         No Maltodextrin
Made in Australia
8 / 46 Graingers Rd, West Footscray VIC 3012
M: 0403 232 411