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Winter Warmer Vegetable Soup

This vegetable soup recipe was kindly shared with us by the amazing Tofu Studio Melbourne. Delicious, warming and full of nourishing vegetables, it's perfect for the cooler nights. Enjoy!


  • 2 Tbs. olive oil

  • 1 brown onion, chopped

  • 1 tbs smoked paprika

  • 4 cloves garlic, peeled

  • 3 large carrots, halved lengthwise and thinly sliced

  • 3 stalks celery, halved lengthwise and thinly sliced

  • 1 400g can crushed tomatoes

  • 2 sprigs fresh thyme

  • 2 400g cans chickpeas, rinsed and drained

  • 4 cups vegetable stock

  • Sea salt and cracked pepper to taste

  • 1/3 cup chopped fresh basil, plus more thinly shredded basil for garnish

  • 1 teaspoon Soul Seed hemp seeds


  1. Heat oil in large pot over medium heat. Add onion, garlic and smoked paprika and sauté for 4 minutes, or until softened. Add carrots and celery, and cook 5 minutes, stirring occasionally. Stir in tomatoes, add thyme sprigs, and cook 2 minutes more.

  2. Smash 1/2 cup chickpeas with back of a fork to form paste. Add smashed and whole chickpeas, stock, and 2 cups water to pot. Bring to a boil, then reduce heat to medium-low, and simmer 5 minutes. Add basil, salt and pepper, and cook 7 to 8 minutes, stirring occasionally.

  3. Thin soup with stock or water (if necessary), and adjust seasoning. Remove thyme sprigs, and serve garnished with shredded basil.

  4. Top with greek yoghurt, extra virgin olive oil and Soul Seed hemp seeds.

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