Vegetable Soup

Try this tasty nutritious, hearty, homemade vegetable soup. It is flavour packed with fresh vegetables and contains virtually no fat.

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Serves 10 – 12

  • 1 cup McKenzie’s Soup Mix – we add extra barley to ours
  • 2 potatoes
  • 2 onions
  • 4 carrots
  • 1/8 pumpkin – we use Kent or Butternut
  • 1 large zucchini or 2 small
  • 1 parsnip
  • 1 small suede
  • 8 stalks celery
  • salt & pepper
  • parsley -fresh or dried
  • 2 lids of Continental Chicken Stock Powder
  • 3 litres of boiling or hot water
  • For the aussies 1 teaspoon of vegemite adds a nice boost to the flavour

Optional: add some cabbage, yellow butter squash,  1 tablespoon of worcestershire sauce, a tablespoon of soy sauce. You can also change the stock powder for ready made stock or your own homemade stock or even vegetable stock if you want it to be a vegetarian dish.


  1. Dice all the vegetables and add to your cooking pot.
  2. Add the other ingredients including water, stir and place on stove top.
  3. Bring to a boil, then simmer on low for approx 75 minutes.

Ready to eat

Vegetable Soup

Vegetable Soup

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