This is our family’s very favourite vegetable soup to have at winter time.

The flavours are so yummy and the addition of a little barley helps fill us up. The secret ingredient is the tamari and the seaweed!

Serve it with this super easy wheat-free damper, and you have an easy, nutritious meal for the whole family. Enjoy.

Very Good Vegetable Soup

Vital Stats: Dairy free, vegetarian, egg free, nut free

So this is what you need:

Use organic produce where you can!

1 onion

3 cloves of garlic

1/2 tablespoon oil (macadamia or coconut)

1 large zucchini (200g)

2 large carrots, scrubbed lightly

3-4 sticks of celery (150g)

200g pumpkin, peeled

1 medium potato, peeled (150g)

150g broccoli

3 bay leaves

2 tablespoons organic tamari

1 tablespoon organic tomato paste

1/2 cup barley

2 tablespoons seaweed flakes

2 x 400g cans Spiral organic diced tomatoes (their cans are BPA free)*

1 1/2 litres filtered water

6 tablespoons thermomix vege stock (or organic vege stock cubes)

gomasio* to serve

So, this is how you do it:

Chop all of the veges into a smallish dice (or use your thermomix on speed 5 for 3-4 seconds, working in batches). Cook off the onion and garlic with the oil in a large stock pot until just soft.

Chuck in all of the other ingredients. Bring to the boil and then cut it back to a gentle simmer. Cook for about 45 minutes to 1 hour or until all the veges and barley are soft. Remove the bay leaves. If your vege pieces are a little large, you can use a potato masher and gently mash the soup to get it to a nicer consistency.

Spoon into bowls. Sprinkle with the gomasio. Eat.

Wheat-Free Damper

Vital Stats: Wheat free, egg free, nut free

So, this is what you need:

1 cup wholemeal organic spelt flour

1/3 cup potato flour

1/3 cup brown rice flour

1/3 cup buckwheat flour

2 teaspoons baking powder

1 teaspoon xanthan gum

1 tablespoon dried garlic powder

1 tablespoon dried onion flakes

1 cup organic greek yoghurt

So, this is how you do it:

Mix the dry ingredients thoroughly and then stir in the yoghurt. Use a little water if you need to. Knead very lightly and then form into a loaf shape. You can spritz with water and sprinkle some seeds on top if you want.

Place on a baking paper lined tray. Bake in a moderate oven, 180 degrees celsius for 20-30 minutes or until it sounds hollow when tapped on the bottom.

Cool slightly. Cut into generous slices. Eat.

I love hearing how you go with the recipes, so pop back and leave me a comment if you make it.

Do you like vegetable soup?