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Chunky Vegetable Soup

Updated: Mar 20

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

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


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.

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

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


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