Chunky Vegetable Soup

Total: 25 minutes
Prep: 7 minutes
Cook: 18 minutes
Yield: 2 servings

This soup is quick, easy and packed full of veggies and fiber. Best of all its delicious!



  1. Add onion, garlic and celery to a pan with a splash of stock or water and sauté until onion is translucent. 
  2. Add tomatoes and stock and simmer over a medium heat for approximately 2 minutes. 
  3. Add zucchini, eggplant, thyme and rosemary to pot. Cover and simmer for 5-7 minutes.
  4. Add cannellini beans (or pre-cooked legume of choice), cover pot again and simmer for another 5 minutes or until vegetables are cooked to your liking. 
  5. Stir through baby spinach just before taking the pot off heat.
  6. Pepper to taste (add a little chilli if you like your soups spicy!)

Emma's passion for nutrition began at an early age while competing in high-level sport. This has since developed into a lifelong desire to help people achieve real change and better health through good nutrition. Emma has been following a whole foods plant-based diet for 10 years and completed her Plant-Based Nutrition Certificate in 2011. She has since become a qualified Dietitian, running a small private practice in Australia and working as a Research Assistant on the D-Health trial. Visit
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