Healthy and easy, Donna Hay's vegetable soup is perfect for the cooler months.


  • 2 teaspoons olive oil

  • 1 onion, finely chopped

  • 2 cloves garlic, crushed

  • 2 teaspoons lemon thyme leaves

  • 2 cups (500ml) tomato purée (tomato sauce)

  • 2 cups (500ml) chicken stock

  • 1 carrot, peeled and grated

  • 1 zucchini (courgette), peeled and grated

  • 1 parsnip, peeled and grated

  • Sea salt and cracked black pepper

  • Finely grated parmesan, to serve


  • 1.

    Heat a saucepan over medium-high heat.

  • 2.

    Add the oil, onion, garlic and thyme and cook for 3 minutes or until soft.

  • 3.

    Add the tomato, stock, carrot, zucchini and parsnip.

  • 4.

    Cover and bring to the boil.

  • 5.

    Allow to simmer rapidly for 15 minutes or until the vegetables are tender.

  • 6.

    To serve, ladle into bowls and top with salt, pepper and parmesan.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 274kj
  • Fat Total 8g
  • Saturated Fat 1g
  • Protein 11g
  • Carbohydrate 41g
  • Sugar 18g
  • Sodium 1578mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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4 comments • 28 ratings
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Posted by Report
Chicken stock in a vegetable soup? That'd upset your vegan/vegetarian friends :-(
Posted by Joanna309Report
I use chicken style stock which is vegetarian
Posted by Report
Excellent soup, very tasty. Will certainly make this again
Posted by Lainy.BReport
Simple, easy, delicious...
I made this tonight with a few amendments, made only so I could use what we had in the fridge/cupboards.

I upped the chicken stock to 1 litre
And the tomato purée to 600mls
Instead of parsnip I used a potato (my husband isn't a fan of parsnips)
And I added half a butternut pumpkin, which I roasted in the oven then scooped out

I added the cooked pumpkin in at the same time as the stock and tomato, giving it a vigorous stir so that it fell apart into the purée.

As I said I only made the changes to the original so that I could use what I had in the cupboard. For example, I had a litre of liquid chicken stock, and a 600ml jar of tomato purée, and half a butternut pumpkin. While I could have frozen the leftover stock and purée, I chose to add it in as it would balance out the heaviness of the pumpkin. Also adding pumpkin didn't hurt the flavour, and it's also and extra veg, five a day and all that jazz.

Result was slightly tucker than Donna's (due to the pumpkin) but all in all a very pleasing hearty soup!
Will make again, thanks Donna.