Perfect for those cool autumn days and ideal to batch cook ahead of time and freeze so you always have a nourishing meal on hand. This hearty vegetable soup is a meal on its own, packed full of nutrients and super tasty.

The key to getting a really delicious vegan soup is building up the flavours. Mushrooms give it an earthy, nearly ‘meaty’ flavour and seems to make it more satisfying. Sweetcorn and capsicum add some sweetness. Tomato paste add some richness and the potato, turnip and swede give it body. I like to add a pinch of chilli and ginger to give it some bite, but that is optional.

For people wanting to rest their gut in the morning but are finding it too cold for juicing, you can use this soup as a based for broth, simply strain out the vegetables and drink the broth on its own. You may be able to use the leftover vegetables as a flavoursome base for a casserole.

2-3 litres of water (depending on the size of your pot)
3 tablespoons of good quality olive oil
3 leeks, halved lengthways and finely sliced
3 cloves of garlic, finely diced
Pinch of dried chillies (optional)
Thumb-sized piece of fresh ginger, finely diced (optional)
1 medium turnip, diced
1 medium swede, diced
3 medium potatoes, diced
1/2 a bunch of well washed celery, diced
3 carrots, diced
3 fresh sweet corn, kernels removed
3 red capsicum, diced
1/2 a kilo of mushrooms, diced
A handful of fresh oregano and basil, finely chopped
3 tablespoons of good quality tomato paste
Salt and pepper

1. Saute leeks, garlic, ginger and chilli in olive oil in a large soup pot until they soften
2. Add turnip, swede and potato and stir for a few minutes until they start to soften
3. Add water and bring to the boil, then set to simmer
4. Add celery, carrots, sweetcorn, capsicum and mushrooms and simmer slowly for 30 – 45 minutes or until all vegetables are tender
5. Add tomato paste, fresh herbs and salt and pepper to taste
6. Enjoy!