If you’re looking for a quick and easy vegetable soup recipe to warm you up on a cold winter’s night, I’ve got just the recipe for you.

Yesterday I woke up feeling under the weather with a scratchy throat and a congested sinus. By the end of the day, I was in a world of pain. I was craving a winter-warming veggie soup for dinner to ease the man-flu. Despite a negative Covid test, I didn’t want to risk going to the grocery store to pick up ingredients in case of transmitting my condition to other people, plus I simply didn’t have the energy to leave the house.

Thankfully, a hero came to my rescue. I used the app Milkrun to get all of the fresh ingredients delivered to my door. The rider arrived in less than 10 minutes. In the same amount of time that it took from deciding what I wanted to eat for dinner to the ingredients being in my hands, I would still be in the car doing laps around the block looking for parking, if not for Milkrun.

Ingredients

1 large brown onion
4 cloves of garlic
1 fresh ginger cube
1/2 bag swiss brown mushrooms
2 carrots
2 zucchinis
2 Desiree potatoes
4 stems of celery with leaves
1 bunch of Chinese broccoli
1 swede
1/4 of a small red cabbage
1 vegetable stock cube
2 cups of dried soup mix (pre-soaked) (lentils, beans, split peas)
1 block of tofu
1 tbsp blackstrap molasses
2-3 pinches of salt
black pepper
Nutritional yeast
2-3 tbs olive oil

Recipe

Fry in olive oil onion, ginger, and garlic in a large pot until golden. Add chopped swiss brown mushroom, and cook until soft and golden. Add pre-soaked legumes with 1-2 cups of water. Add the stock cube, molasses, soy sauce, salt, pepper and nutritional yeast. Add firm ingredients i.e carrot, swede, potato. Cook until they soften. Add remaining vegetables and cook with a lid to the desired level of softness. Taste, and if needed, add salt, pepper, yeast etc.

For extra protein: Chop tofu into small crouton-like cubes. In an oven bake the Tofu at 180 degrees Celsius for 10-20 minutes until crispy on the outside and soft on the inside.