Recipes » Vegetable soup

Vegetable soup with bread

Vegetable soup I came up with one day with what I had in my pantry. Pretty glutamate-y without the meat (technically vegan), and full of a bunch of different colours.

Author: Seth Price
Category: Entrée
Date published: 29 March 2020

Prep time: 20 minutes
Cook time: 1 hours
Yield: About 3–5 bowls


  • 1 waxy potato, cut into rough 1cm pieces
  • ½ white onion, sliced into thin semicircular rings
  • 3 carrots, peeled and chopped into rough 1cm pieces
  • 2 stalks celery, chopped into rough 1cm pieces, leaves reserved
  • A couple handfuls or so of kale, torn into small pieces
  • 3 cloves garlic, finely minced
  • Healthy glug of white wine, or small dash of rice vinegar
  • A bit of fresh cilantro leaves
  • Glug of olive oil
  • Handful of frozen peas
  • Salt and black pepper to taste


  1. Bring some water to a boil in a sufficiently sized pot or large saucepan. Use less than you think you will ultimately need; you can always add water later, but you can’t remove it (without resorting to mushy vegetables).
  2. Add onion, then carrot and celery (not leaves), then potato. Cook at a high simmer, stirring occasionally, till everything is almost soft but not mushy. Cover vessel with a lid during this step if too much water is escaping, or leave it open to reduce.
  3. Add kale and wine/vinegar and cook for just a minute or two to preserve its crisp.
  4. Remove from heat. Add peas, cilantro and celery leaves, olive oil, and garlic. Taste for seasoning. Let rest for a couple minutes for peas to cook.
  5. Serve with a warm slice of bread.