A hearty soup packed full of vitamin-rich nourishment can warm you on the coldest of days, boost your immune system and get that heat back into your body.

I have rounded up 7 much loved soup recipes from my blog that will keep you warm and happy this Winter.

These soups are perfect for dinner or packed to take to work or school for lunch.

I’m often asked how to keep the food hot until lunchtime.

Well, it’s as easy as 1, 2, 3:

1. Boil the kettle and then pour the water into the thermoses, be sure to pop the lids on
2. Heat up the food
3. Pour out the hot water  add the warmed up food into the container,  then pop the lid on immediately.

Here are my fave insulated jars which have lasted me years:

 Biome Insulated Jars
In these containers I pack soups, pastas, any hot meals and also cold salads.

Smaller Insulated Food Jar 12oz 350ml
I like this smaller size option to keep things cool like yoghurt, granola and fruit, overnight oats or to keep things warm like the chicken nuggets or smaller serves of things like soup, stew, pasta.

If you’re looking for more lunch inspiration, take a look at my new recipe ebook,  Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

There’s even a delicious recipe for Kale and Cannelleni Bean Minestrone which my kids love taking to school in their insulated container.

7 Soup Recipes To Soothe Your Soul

Cauliflower and Potato Soup

Pea and Ham Soup

Spinach, Lentil and Lemon Soup

Chicken Noodle Soup

Slow Cooked Lamb Shank and Barley Soup with Gremolata

Pumpkin and Root Vegetable Soup

Indian Cauliflower, Potato and Mung Dhal Soup

Plus, Kale and Minestrone Soup which you can find in my Easy, Wholefood Lunchboxes recipe ebook. 

If you make any of these recipes please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

You might also like to check out my favourite soup round up, 7 Soup Recipes to Soothe the Soul.

Bren x

This Winter I’d really been craving soup and all it’s healing power as I had been battling the most annoying (and badly timed) head cold.

But I don’t get to make soup for the whole family all that often, because my son doesn’t like soup.

Isn’t it interesting how as mums, we tend to push our own needs to the side, in so many little ways without even realising we’re doing it.

But I digress …

So, when thinking of a soup I could make which might appeal to said child’s tastes, Pea and Ham soup sprang to mind.

When I broke the news to him that it would be soup for dinner, it was insisted upon that I make garlic bread to go with it, given the sacrifice he was making : )

And guess what?

That was the first time he happily polished off an entire bowl of soup! Acknowledging this himself!

Now I know the soup looks a bit orange for a Pea and Ham soup, but of course I’m always adding extra vegetables wherever I can, and in this case it was carrot.

This soup is perfect for dinner, be sure to make double to pack to take to work or school for lunch.

I’m often asked how to keep the food hot until lunchtime.

Well, it’s as easy as 1, 2, 3:

1. Boil the kettle and then pour the water into the thermoses, be sure to pop the lids on
2. Heat up the food
3. Pour out the hot water  add the warmed up food into the container,  then pop the lid on immediately.

Here are my fave insulated jars which have lasted me years:

Thermos 450ml Wide Mouth Food Jar with Folding Spoon
In these containers I pack soups, pastas, any hot meals and also cold salads.

GoKleen Kanteen TKCanister with insulated lid 8oz 237ml
I like this smaller size option to keep things warm like the chicken nuggets or smaller serves of things like soup, stew, pasta and even dumplings. They’re also great to keep things cool like yoghurt, granola and fruit, overnight oats.

There’s even a delicious recipe for Kale and Cannelleni Bean Minestrone which my kids love taking to school in their insulated container.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favourite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Olive oil
Sea salt
Bay leaf
Chicken stock
Black pepper

Print

Pea and Ham Soup

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings 8

Author Brenda Janschek

Ingredients

• 500 grams green split peas
• Sea salt
• Warm filtered water
• Yoghurt 2 tablespoons
• 1 tablespoon olive oil
• 1 large onion chopped
• 4 garlic cloves chopped
• 2 carrots diced
• 2 celery sticks diced
• 1 potato or sweet potato peeled and diced
• 1 kilo ham hock
• 1 bay leaf
• 2 cups chicken stock (or water if you prefer)
• 6 cups water
• sea salt and cracked black pepper to taste

Instructions

• Soak the split peas in warm filtered water, sea salt and yoghurt for 6-8 hrs then rinse well. This is to make the peas more digestible but you can skip this step if you don't have time.
• Heat oil on medium heat in a large pot and saute onion for a few minutes until the soften up
• Add garlic, carrot, celery and potato and sweat with the lid on for 5 minutes
• Pop in ham hock, chicken stock, water, split peas, bay leaf, sea salt and pepper and bring to boil
• Turn heat down, cover and simmer for around 2 hours or until peas are cooked and soup has thickened.
• Using tongs, remove hock and remove skin and fat and chop up the ham to use to top the soup.
• Blend remaining soup to your preferred consistency.
• Serve in bowls topped with chopped ham.
• Serve with garlic bread

Notes

Alternatively, you can put all these ingredients into the slow cooker and cook on low for 8-10 hrs or high for 6hrs.

This recipe can be frozen.

If you know someone who could use some inspo in the kitchen, please share this recipe with them and while you’re at it feel free to share my FREE breakfast ebook below : – )

And if you make any of my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. I get a total kick out of seeing you make my recipes!

For more nourishing and soothing recipes, check out my soup round up, 7 Soup Recipes To Soothe the Soul. 

Bren x

Here’s a delicious version created by my good friend Marisa from Happy Bull Memoirs. Marisa is a great cook, she’s like the Juliet Binoche character from Chocolat, she loves satisfying her guest’s desires with her delicious, comforting food, always spiked with love and mystery and I’m alway excited to receive an invite over for a gathering because well, I do love my food, and Marisa always delivers.

When you check out her blog, make sure you scroll down ’cause there you’ll see a recipe for the best dang Ginger Heart Biscuit recipe you’ve ever tasted. I was going to healthify them and make them for the kids myself, but you know what, these are always a special treat we have probably once a year from Marisa, and sometimes the pleasure that food brings is enough to override anything else. Our memories of Marisa will always include her beautiful Ginger Heart Biscuits.

Now, back to the Miso Ramen, don’t be put off by the long list of ingredients/instructions in this recipe, it’s easy-peasy to make because the slow cooker does all the work for you!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Sesame oil
Salt
Seaweed or nori sheets
Soba noodles

Print

Home-made Miso Ramen

Prep Time 5 minutes

Servings 6

Author Marisa Zamora from HappyBullMemoirs

Ingredients

• 3 x tbs of sesame oil
• 1 kilo of pork spare ribs
• 4 x chicken legs
• 1 large leek chopped roughly
• 1 x large carrot chopped or shredded
• 6 x cloves of garlic whole
• 1 x red chilli medium heat or to taste
• 30 g of fresh ginger or to taste
• 6 x shitake mushrooms sliced into long quarters
• 100 g of white miso paste
• 3 x tbs of cooking sake
• 2 litres of water
• Salt to taste
• Bamboo shoots chopped lengthways for serving
• Seaweed or nori sheets roughly chopped for serving
• 1 soft boiled egg shared between 2 people chopped in half for serving
• Spring onion finely chopped for serving
• 50 g – 100g of Ramen fresh noodles per person or soba noodles cooking instruction on packet

Instructions

• In a slow cooker or pot on low heat throw in all ingredients starting with the sesame oil, pork and chicken legs then leek, carrot, garlic, chilli, ginger, mushrooms, miso paste, sake and salt.
• Cover with 2 x litres of water or enough water to cover the ingredients.
• Note: There is no need to sautee anything in this recipe as it is primarily a stock.
• *Cook on low heat for 3-4 hours with a lid so the moisture does not evaporate. Add water if you see the pot drying out! Nb: You will not have this problem if you use a slow cooker.

Straining the broth

• Once cooked, take out pork ribs, chicken legs and shitake mushrooms before straining the soup. Separate the chicken from the legs but keep the pork on the bones and set aside with the shitake mushrooms which will be added back into the broth in the final heating stage.
• Strain the broth using a fine sieve or strainer. Let the broth cool down completely to scoop out any remaining fat that comes to the surface.
• Reheat the cooled down broth including the now boneless chicken pieces, pork ribs and shitake mushrooms.
• Before transferring to a bowl make sure you are happy with the salt content of the broth. You may want to add a bit more to enhance the broth flavour.
• To serve, place some chicken and 2 x pork ribs into each bowl with shitake mushroom.
• Add noodles then fill the bowl up with broth.
• Add bamboo shoots, seaweed or nori sheets, half an egg and spring onion on the surface of the broth.

Enjoy!

Other soup recipes you might like:

Pea and Ham Soup

Spinach, Lentil and Lemon Soup

Indian, Cauliflower, Potato and Mung Dhal Soup

Cauliflower and Potato Soup

Slow Cooked Lamb Shank and Barley Soup with Gremolata

Pumpkin and Root Vegetable Soup

Home-made Miso Ramen

Chicken Noodle Soup

Growing up in a Middle-Eastern family, one of those dishes was a popular cultural dish, mums delicious and comforting spinach, lentil and lemon soup.

Mum still cooks it for me. Well, to be honest it’s my kids she’s really cooking for these days. Every second week she’ll come around and stock my fridge full of foods to last up to three days, the selection based on the specific requests of my kids. Some of her popular dishes are za’taar, homemade pies, spanokopita and her cannelloni. It’s really special to see that they also love her lentil soup as much as I do.

It’s unassuming in in it’s simplicity, but manages to pack a truly delicious punch, and makes a perfect mid-week meal the whole family will enjoy and leftovers can be packed to take to work or school for lunch.

I’m often asked how to keep the food hot until lunchtime.

Well, it’s as easy as 1, 2, 3:

1. Boil the kettle and then pour the water into the thermoses, be sure to pop the lids on
2. Heat up the food
3. Pour out the hot water  add the warmed up food into the container,  then pop the lid on immediately.

Here are my fave insulated jars which have lasted me years:

Lunchbots Insulated Stainless Steel Container 470ml 16oz
In these containers I pack soups, pastas, any hot meals and also cold salads.

Kleen Kanteen TKCanister with insulated lid 8oz 237ml
I like this smaller size option to keep things cool like yoghurt, granola and fruit, overnight oats or to keep things warm like the chicken nuggets or smaller serves of things like soup, stew, pasta.

If you’re looking for more lunch inspiration, take a look at my new recipe ebook,  Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

There’s even a delicious recipe for Kale and Cannelleni Bean Minestrone which my kids love taking to school in their insulated container.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Olive oil or coconut oil
Lentils
Salt and pepper

Print

Spinach, Lentil and Lemon Soup

Prep Time 15 minutes

Total Time 45 minutes

Servings 5

Author Brenda Janschek

Ingredients

• Splash of olive oil or coconut oil
• 1 large onion finely chopped
• 2 cups red lentils
• 6 cups water or vegetable stock I throw in a couple of my frozen chicken stock ice-cubes too
• 1 bunch English spinach leaves washed and chopped
• 1/2 lemon juiced
• Sea salt and pepper to taste

Instructions

• Heat oil in a large saucepan or stockpot over medium heat
• Add the onion and gently fry for up to 5 minutes
• Add the lentils and water/stock and bring to the boil
• Reduce heat and simmer for 25-30 minutes or until lentils are tender and starting to fall apart, adding in spinach in the last 5 minutes of cooking
• Stir in the lemon juice just before serving and season with salt and pepper
• Ladle into bowls and serve with toasted buttery, garlicy sourdough and extra lemon juice to taste

Notes

You can blitz the soup until smooth if texture is an issue for little kids

When my kids devoured this soup served by my sister in a recent visit to the Blue Mountains, I was quick to ask for the recipe.

Last night I made it for the first time, and decided to add some mung dal (for extra protein) that had been in the cupboard debating its purpose in life.

I’m pleased to report it found a happy home in this soup. And despite protests from the kids revolving around the pappadums being the real attraction of the initial dish, they both loved this spice-rich soup packed in their thermos flasks for lunch the next day.

I’m often asked how to keep the food hot until lunchtime.

Well, it’s as easy as 1, 2, 3:

1. Boil the kettle and then pour the water into the thermoses, be sure to pop the lids on
2. Heat up the food
3. Pour out the hot water  add the warmed up food into the container,  then pop the lid on immediately.

Our fave insulated jars are from Biome which have lasted years:

If you’re looking for more lunch inspiration, take a look at my new recipe ebook,  Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

There’s even a delicious recipe for Kale and Cannelleni Bean Minestrone which my kids love taking to school in their insulated container

Print

Indian Cauliflower, Potato and Mung Dal Soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Brenda Janschek

Ingredients

• 1 large brown onion chopped
• 1 tablespoon ghee or coconut oil
• 2 cloves garlic finely chopped
• 1 tablespoon grated ginger
• 1 chilli finely sliced (I took out the seeds and used half a large red chilli)
• 2 teaspoons black mustard seeds
• 2 teaspoons garam masala
• 1 teaspoon ground tumeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 4-6 cups water or bone broth
• 1 cup coconut cream
• 3 potatoes diced
• 1 cup mung dhal
• 700 gms cauliflower chopped into medium florets
• 1/2 cup plain yoghurt for serving, optional
• Chopped coriander

Instructions

• Fry onion in ghee or coconut oil for a few minutes until soft.
• Add garlic, ginger and chilli and lightly saute until soft.
• Stir in the spices for 1 minute or until fragrance is released.
• Add water and coconut cream and bring to the boil.
• Add potato and mung dhal and cook for 5 minutes.
• Add cauliflower and simmer for 10-15 minutes until cooked.
• Process half the mixture then add to remaining soup and serve.

Notes

Serve with yoghurt and chopped coriander and a nice big salad.

If you make any of these recipes please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

You might also like to check out my favourite soup round up, 7 Soup Recipes to Soothe the Soul.

Bren x

I took advantage of the cool change the other day and snuck in a wintery meal which I’d been planning to make, but hadn’t got around to – until now. Knowing that my opportunities would diminish as the summer really kicked in, now was my chance.

I pulled out my Thermomix Everyday Cookbook to make the Cauliflower Soup recipe, but found the recipe evolved right before my fingertips into a more nutrient-dense version that had my family licking the bowls! Memo to self: don’t take them out in public!

This soup is perfect for dinner or packed to take to work or school for lunch.

I’m often asked how to keep the food hot until lunchtime.

Well, it’s as easy as 1, 2, 3:

1. Boil the kettle and then pour the water into the thermoses, be sure to pop the lids on
2. Heat up the food
3. Pour out the hot water  add the warmed up food into the container,  then pop the lid on immediately.

Here are my fave insulated jars which have lasted me years:

Lunchbots Insulated Stainless Steel Container 470ml 16oz
In these containers I pack soups, pastas, any hot meals and also cold salads.

Goodbyn Insulated Food Jar 12oz 350ml – Blue
I like this smaller size option to keep things cool like yoghurt, granola and fruit, overnight oats or to keep things warm like the chicken nuggets or smaller serves of things like soup, stew, pasta.

If you’re looking for more lunch inspiration, take a look at my recipe ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

There’s even a delicious recipe for Kale and Cannelleni Bean Minestrone which my kids love taking to school in their insulated container.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Chicken stock
Salt
Nutmeg

So I’m excited to say this is my first (adapted!) Thermomix recipe, but an easy one to make the conventional way too.

Here’s how to make it both ways:

Print

Cauliflower and Potato Soup

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6

Author Brenda Janschek

Ingredients

• 30 g parmesan cut into cubes (optional)
• 600 g chicken stock I used home-made for all it's benefits or 300mls chicken stock and 300mls water
• 600 g cauliflower cut into small florets
• 3 medium potatoes diced
• sea salt to taste
• 2 teaspoons butter
• 1/4 cup cream
• pinch of nutmeg

Instructions

• Place parmesan into mixing bowl and grate 10sec/speed 9. Set aside.
• Place stock/water, cauliflower, potato and salt into mixing bowl and cook 15min/100 degrees C/speed 1
• Add butter and cook 5 min/100 degrees/speed 1
• and Blend 1 min/speed 9, gradually increasing speed from speed 1 to speed 9
• Add parmesan and cream and blend for 10 sec

Notes

CONVENTIONAL INSTRUCTIONS
Grate 30g parmesan. Set aside.
Melt butter in a medium saucepan and add cauliflower and potato and sweat with lid on for  10 minutes. 
Add stock and salt and bring to boil.
Simmer with lid on for 15 minutes or until vegetables are tender.
Pour contents into a food processor or blender and blend until smooth.

If you know someone who could use some inspo in the kitchen, please share this recipe with them.

And if you make any of my recipes please take photos and send them to me, or if you share them on Facebook or instagram, remember to tag me @brendajanschek. I get a total kick out of seeing you make my recipes!

For more nourishing and soothing recipes, check out my soup round up, 7 Soup Recipes To Soothe the Soul.

Bren x

Guest post: Kim Brill, busy mum of two and great mate of Brenda.

The colder months add a whole new dimension to the ‘what is for dinner?’ question. Winter meals have to be warm, comforting, nourishing, please the whole family and given that it can be cold for a few months, it can’t always be a roast dinner (sadly).

My default mid-week dinner throughout winter is soup. I love soup and this recipe is my new favourite.

With soup, unlike children, it is quite OK to have a favourite. Be gone French Onion Soup, I have found a new love. As of this week my new soup love is a slow cooked lamb shank and barley soup with gremolata.

Sounds fancy (win) and yet is so easy (win win). Had there been any left I would have sent Miss 9 and Mr 7 to school with the soup in their thermos flasks for lunch as they loved it as well (nearly a win win win).

Now back to Brenda ….

I’m often asked how to keep the food hot until lunchtime.

Well, it’s as easy as 1, 2, 3:

1. Boil the kettle and then pour the water into the thermoses, be sure to pop the lids on
2. Heat up the food
3. Pour out the hot water  add the warmed up food into the container,  then pop the lid on immediately.

My fave insulated jars which have lasted me years I got from Biome:

Biome Insulated Jars
In these containers I pack soups, pastas, any hot meals and also cold salads.

Goodbyn Insulated Food Jar 12oz 350ml – Blue
I like this smaller size option to keep things cool like yoghurt, granola and fruit, overnight oats or to keep things warm like the chicken nuggets or smaller serves of things like soup, stew, pasta.

And if you’re looking for more lunch inspiration, take a look at my new recipe ebook,  Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

There’s even a delicious recipe for Kale and Cannelleni Bean Minestrone which my kids love taking to school in their insulated container.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Olive Oil
Garlic cloves
Passata
Pearl Barley
Bay Leaves

Print

Slow Cooked Lamb Shank & Barley Soup with Gremolata

Author Source: Good Taste magazine, June 2013 edition.

Ingredients

• 2 tbs olive oil
• 4 small lamb shanks
• 100 g pancetta
• 2 carrots peeled, finely chopped
• 2 celery sticks finely chopped
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 2 tsp chopped fresh rosemary
• 1 L 4 cups chicken stock
• 400 g passatta
• 70 g 1/3 cup pearl barley, rinsed
• 2 dried bay leaves
• Gremolata
• ¼ cup chopped fresh continental parsley
• 1 tsp finely grated lemon rind
• 1 garlic clove crushed

Instructions

• Heat half the oil in a stock pot over medium-high heat. Add the lamb and cook, turning, for 4-5 minutes or until browned. Transfer to a plate.
• Heat the remaining oil in the pot. Add the pancetta, carrot, celery and onion. Stir for 8 minutes or until soft. Add the garlic and rosemary and stir for 1 minute. Add the lamb.
• Add the stock, tomato, barley and bay leaves to the stockpot. Cover and bring to the boil. Reduce heat to low and simmer for 2 hours or until lamb is tender and falls apart when tested. Transfer the lamb to a plate. Discard bones and coarsely shred meat. Skim and discard any excess fat from soup. Add the shredded lamb and season.
• To make the gremolata, combine the parsley, lemon rind and garlic in a small bowl.
• Divide the soup among serving bowls and sprinkle with gremolata.

Notes

TOP TIP: The pearl barley in this soup is a great source of dietry fibre. The low GI content of barley means it releases its carb energy slowly which may leave you feeling fuller for longer.
*Thermos flasks come in all sizes. Kmart & Plenty sell small ones (10oz) that are perfect for packed lunches. You can reheat most dinner leftovers which is a great alternative to sandwiches on cold days.

Another great soup idea is SUNDAY LUNCH SOUP:

Method:
1. On Sunday make a roast dinner.
2. On Monday blitz the leftovers, add stock as necessary and heat.
3. The End.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

You might also like to check out my favourite soup round up, 7 Soup Recipes to Soothe the Soul.

Bren x

The combination of pumpkin with root vegetables makes this a delicious, comforting soup, easy to digest soup for the whole family.

The picture you see is before the milk was added, it was my serving as I’ve never been a fan of milk. Omitting the milk just means the soup will be thicker and chunkier. Adding the milk makes it silkier and smoother, the way the rest of my family like it.

Easy to make everyone happy at dinner time with this one, but also perfect to pack for work or lunchboxes in an insulated container.

I’m often asked how to keep the food hot until lunchtime.

Well, it’s as easy as 1, 2, 3:

1. Boil the kettle and then pour the water into the thermoses, be sure to pop the lids on
2. Heat up the food
3. Pour out the hot water  add the warmed up food into the container,  then pop the lid on immediately.

Here are my fave insulated jars which have lasted me years:

Thermos double wall food jar 475ml 16oz
In these containers I pack soups, pastas, any hot meals and also cold salads.

Kleen Kanteen TKCanister with insulated lid 8oz 237ml
I like this smaller size option to keep things cool like yoghurt, granola and fruit, overnight oats or to keep things warm like the chicken nuggets or smaller serves of things like soup, stew, pasta.

And f you’re looking for more lunch inspiration, take a look at my new recipe ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

There’s even a delicious recipe for Kale and Cannelleni Bean Minestrone which my kids love taking to school in their insulated container.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favourite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Coconut oil
Chicken stock
Nutmeg
Salt and pepper
Milk

Print

Pumpkin & Root Vegetable Soup

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Author Brenda Janschek

Ingredients

• 1 tablespoon butter
• 1 teaspoon coconut oil
• 1 large onion chopped
• 1 large carrot chopped small pieces
• 1 large potato chopped medium pieces
• 1 medium sweet potato chopped larger pieces
• ¼ large pumpkin chopped larger pieces
• 2 cups homemade vegetable or chicken stock
• Good pinch of nutmeg
• Freshly ground salt and pepper
• 2 cups milk
• 1 tablespoon lemon juice

Instructions

• Heat the butter and coconut oil in a large saucepan and fry the onion gently over low heat until soft
• Add the carrot, stir well and sweat over low heat for 5 minutes, add potato, sweet potato and pumpkin and continue to sweat for another 5-10 mins
• Stir occasionally to prevent them from sticking to the pan
• Stir in the stock, nutmeg and salt and pepper and bring to the boil and simmer until vegetables are tender (approx 10-15mins)
• Once slightly cool, pour into food processor and blend well
• Pour back into saucepan heat gently and add milk and lemon juice
• Serve hot
• Top with chopped parsley, natural yoghurt and sunflower seeds

Notes

Serve with buttered sourdough bread or toast
Double the batch for freezer, leftovers or school lunchboxes

If you make this soup please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

You might also like to check out my favourite soup round up, 7 Soup Recipes to Soothe the Soul.
Bren x