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 it’s delicious!



  1. Add onion, garlic and celery to a pan with a splash of stock and sauté until onion is translucent. 
  2. Add tomatoes and the rest of the stock and simmer over a medium heat for approximately 2 minutes. 
  3. Add zucchini, eggplant, thyme and rosemary to pot. Cover and simmer until vegetables are tender.
  4. Add cannellini beans, cover pot again and simmer for another 5 minutes. 
  5. Stir in baby spinach just before taking the pot off heat.
  6. Salt and pepper to taste

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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