Michelle’s Warming Winter Mixed Vegetable Soup

Recipe by Michelle Harris

Course: Main Meal

Difficulty: Easy

Servings: 8

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes


Ingredients are for a 10L soup pot.


  • 3-4 brown onions
  • 4 cloves of garlic
  • 1 whole medium cauliflower
  • 1 whole celery (washed and chopped)
  • 1 whole jap pumpkin
  • 2 zucchinis
  • 2-4 tsp of cumin (adjust to your liking and size of pot)
  • Optional (1 tsp turmeric and 1 tsp of cinnamon)
  • Filtered water to fill up the pot
  • Himalayan rock salt and cracked pepper


  • Lightly fry off onion and garlic finely diced with some coconut oil
  • Add in spices (careful not to burn them)
  • Roughly Chop and wash all other vegetables and add to the pot
  • Fill the pot with filtered water (or optional to use your own homemade bone broth if you have it)
  • Bring to the boil for a couple hours or until veggies are soft
  • Blend all together and serve
  • Optional: Add in some coconut cream (But I have it without).


Note: I don’t think you need to use the store bought broth or stocks (like campbells etc), the vegetable have their own great flavours and often the standard stocks people use are full or yeast, flavours, numbers etc.
Play around with other vegetables, red capsicum makes it a little sweeter too and quite tasty.  There are other good alternatives to broths, in jar’s that are organic/grass fed and pure, you just add water.  The nutr organics range is quite good too of dehydrated broths, ask me how to find them!