So I know it’s the middle of ‘summer’, but we have had a fairly rainy and miserable stint over the last couple of weeks that has left me feeling particularly autumnal.

I’ve also been a bit naughty recently. It’s been a particularly stressful period at work, and have found myself reaching for refined sugary treats to keep me going which is against everything I stand for! Nevertheless, we’re only human and it’s totally normal for all of us to have moments when we relax a bit too much.

This soup was a great way to get me feeling fighting fit again. I have actually done 2 batches in the last couple of weeks and been having it for lunches and quick dinners when I get home from the gym. Veggie soup (particularly the green variety) is one of the easiest ways to get a good dose of vitamins and minerals and as an added bonus, it’s very cheap to make.

Serves: 6 – 8 portions

Cooking time: 45 mins – 1 hour

2 red onions
8 cloves garlic
Olive oil
2 tsps cumin
2 tsps ground coriander
4 large courgettes (chopped)
6 cups of vegetable stock
4 handfuls chopped kale
1 sweetheart cabbage (roughly chopped)
Fresh basil
Sea salt
Black pepper
Feta cheese (optional)


Preheat the oven to 200°C.

Chop the red onion roughly and lay it out in a roasting dish with the garlic cloves and a drizzle of olive oil. Roast in the oven for 20 mins or so until both the onion and garlic are starting to brown.

Transfer them into a big soup pot (you might need 2 smaller pots if you haven’t got a really big one) with a big knob of butter the cumin, coriander and the courgette. Fry for 5 to 10 mins. Add the kale and cabbage and keep stir frying.

Add plenty of stock and allow to simmer for another 10 mins or so.

Season with plenty of salt, pepper and a few sprigs of fresh basil and then blitz with an immersion blender (or in a blender) until the texture is smooth.

If you fancy making the flavour a little more creamy, stir in some feta cheese and blend again, or just crumble the cheese on top when you serve.

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