A great way to get your veggies in
Serves 4
Prep Time
Cook Time
Difficulty Level
Download or Print

Who says soup – or vegetables – are boring? Our vegetable soup recipe contains brown onions, carrots, celery, zucchini and silver beet so you can easily clock in your five-a-day with maximum flavour and fragrance.


  • 1 tbsp vegetable oil
  • 2 (400 g) large brown onions, chopped finely
  • 2 (360 g) large carrots, chopped coarsely
  • 8 (800 g) stalks celery, trimmed, chopped coarsely
  • 3 clove garlic, crushed
  • 1 litre (4 cups) vegetable stock
  • 1 litre (4 cups) water
  • ¾ cup (165 g) soup pasta
  • 2 (240 g) medium zucchini, sliced thickly
  • 250 g trimmed silver beet, chopped coarsely
  • Salt and freshly ground black pepper, to season

In a large saucepan, heat oil on medium heat; cook onion, carrot, celery and garlic, stirring, for about 5-10 mins, or until vegetables soften.


Add stock and water; bring to the boil. Reduce heat; simmer, uncovered, for about 10 mins. Add pasta and zucchini; simmer, uncovered, stirring occasionally, for about 5 mins, or until pasta is tender. Add silver beet; cook, stirring, for about 30 secs, or until silver beet wilts. Season before serving.

Download or print the recipe