Hearty vegetable soup

Servings: 4  |   Prep time: Soak time + 15 min |   Cooking time: 75 min

This is my go-to recipe when I crave a comforting meal. I always make a big pot to freeze the leftovers. It’s a great soup to warm up when you’re tired during the menstrual phase.

Great to cook as a batch meal


  • 1 cup dry chickpeas or red kidney beans
  • 3 sweet potato’s
  • 3 celery stalks
  • 5 carrots
  • 1 large red onion
  • 2 cups sliced cabbages
  • 2-3 tomato’s
  • 1 teaspoon marjoram / favourite mixed herbs
  • 1 teaspoon grated ginger
  • 1 teaspoon chopped chilli (optional)
  • Salt & pepper for seasoning


  1. Soak the chickpeas or beans overnight or at least 4 hours before cooking. After soaking the chickpeas or beans wash them with cold water until water is clear.
  2. Start frying onions and ginger in a large pot.
  3. Cut the sweet potato’s, celery, carrots & cabbage, tomato’s into smaller pieces and add to the onions. Fry for a few minutes.
  4. Add water to the pot until 3/4 full.
  5. Add marjoram/herbs, chillies and salt + pepper (to taste)
  6. The soup can be eaten chunky or blended in a food processor until smooth.
  7. Leftover soup can be frozen and reheated in a pot (avoid the microwave) as desired.

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