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5 min read

Easy Soups Featuring this Week’s Vegetables

Anyone else craving soup with all the cool damp days we’ve been having?! Soup is a favourite meal of mine and my family so this week I’m featuring a few that are not only easy but also use at least one of the vegetables in this week’s crate. This week’s crate contains many soup essentials!


A few Reasons Why Soup is a Good Idea!

1. Perfect meal for the cold season (and all year round) — makes a complete, warming and satisfying meal for the whole family.

2. You receive a good amount of veggies and nutrients in one serving.

3. Is great to make ahead and easy to store and heat for busy weeknight meals.

3. Soup is a bargain.

4. Soup is a great way to leverage whatever's in the fridge.

5. Great way to combat picky eaters, have them fall in love with soup.




Simple Brussels Sprout Soup

Created by: Monika Dabrowski

This brussels sprout soup is delicious, nutritious and ready in just 15 minutes! Despite its simplicity (of ingredients as well as cooking method) this soup is full of flavour, which is quite different from the flavour of traditionally cooked sprouts.



3 ¾ cups brussels sprouts trimmed weight

¾ cup petits pois (peas), frozen

1 onion finely chopped

1-2 garlic cloves finely chopped

1 TBSP olive oil

2 tsp butter

3 cups vegetable stock

Pepper to taste white or black


1. Trim the brussels sprouts by cutting off the ends and removing loose leaves. Weigh and rinse the sprouts.

2. Place in a blender and pulse until finely shredded.

3. In a medium sized pot heat up the oil, add the garlic and onion and cook over a medium heat for 3-4 minutes until softened, stirring often.

4. Add the shredded brussels sprouts, stir and cook for a minute.

5. Pour in the stock, add pepper to taste, cover and bring to the boil, then lower the heat and simmer for 5 minutes.

6. Add the petits pois and cook for another minute to warm through.

7. Remove from the heat and puree the soup. Stir in the butter, adjust the seasoning as needed and serve.


This soup will thicken as it cools so you may have to add a splash of water when reheating it. Can be frozen for up to 3 months.


Spaghetti Squash Soup

Created by: Tastessence

A delicious way to enjoy this squash!



4 TBSP olive oil

1 spaghetti squash

1 garlic clove, finely chopped

1 onion, chopped

1 tomato, chopped

1 cup carrot, chopped

½ cup parsley, chopped

Chicken broth or stock

Spring onions, julienne for garnish

Salt and black pepper, for taste


1. Cut the squash in two pieces and clean it by removing all the seeds. Bake it in an oven at 350ºF for about an hour. Meanwhile, take a stock pot, heat olive oil in it. Add chopped garlic, carrots, and onions in, and fry till the onions turn golden brown. Now add the tomatoes along with parsley. Cook everything together. Once the spaghetti squash is ready, make a purée with the baked squash and chicken broth. Add the purée in with the vegetables and bring it to boil on low heat.

2. In the end, add salt and black pepper to taste. When the soup turns thick and creamy, remove from heat. If you like your soup a little spicy, you can add red chili flakes on top. Garnish the soup with chopped tomatoes and spring onions. Serve hot.


Mushroom Bok Choy Garlic Ginger Soup

Created by: Lady Lolas

This is my go-to when I want a big bowl of comfort served up quick!



2 TBSP olive oil

1 cup shallots, diced

2 or 3 cloves garlic, crushed

2 tbsp fresh ginger, minced

5 ½ cups reduced-salt vegetable stock (chicken stock also works)

2 whole star anise

2 TBSP soy sauce

300g mushrooms, sliced (I used portobello mushrooms)

2 heads bok choy, roughly cup 200g noodles (I used sweet potato noodles, but glass noodles would also work)

chili flakes and extra sliced shallots to garnish (optional)


1. Heat 2 tbsp olive oil in a medium-sized pot over medium heat and add the shallots. Cook for 4-5 minutes, or until the shallots start to soften.

2. Add the garlic and ginger to the shallots and mix. Cook, stirring occasionally for 1-2 minutes or until garlic and ginger is fragrant.

3. Pour the stock into the pot and bring to a simmer. Add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.

4. Remove and discard each star anise. Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.

5. Divide soup between bowls and garnish with chili flakes and extra sliced shallots if desired.

Notes: If you can’t find star anise, substitute with cinnamon sticks. Chicken and or prawn work well with this dish if you’re after additional protein sources.

Storage: Store in the fridge for up to 4 days. You may enjoy this cold or re-heated.


Vegan Cauliflower Soup with Roasted Red Peppers

Created by: The Busy Baker

A healthy, delicious soup! Make this easy soup recipe from scratch in under an hour!



1 head cauliflower large, washed and cut into chunks

5 large red peppers stems and cores removed, cut in half

2 TBSP olive oil salt and pepper

1 large onion diced 2 cloves garlic minced

1/2 tsp dried thyme

1 tsp smoked paprika

5 cups vegetable stock (can use chicken stock, if desired & not needing it to be vegan)


1. Preheat your oven to 400 degrees Fahrenheit.

2. Place the cauliflower pieces and red pepper pieces on a large baking sheet and toss in one tablespoon of the olive oil and the salt and pepper.

3. Roast for 25 minutes at 400 degrees Fahrenheit.

4. When the vegetables are almost finished roasting, heat a large pot over medium-low heat, adding the other tablespoon of olive oil.

5. Add the onion, garlic, thyme, and paprika and cook until the onions are translucent.

6. Add the roasted vegetables, along with the vegetable stock, and stir well to combine.

7. Cook for about 15 minutes, then puree in batches (or use a hand-held blender).

8. Serve with a drizzle of coconut cream (if desired).


This recipe is great for meal prep - make ahead and freeze (or refrigerate) in airtight containers (up to 1 month in the freezer, and 3 days in the fridge).


Creamy Radish Soup

Created by: Eating Well

Creamy and delicious!



2 TBSP extra-virgin olive oil

2 cups sliced radishes (from 2 bunches), divided

½ cup chopped onion

1 medium Yukon Gold potato (about 8 ounces), peeled and cut into 1-inch cubes

2 cups low-fat milk

½ tsp salt

1/4-1/2 tsp white or black pepper

¼ cup reduced-fat sour cream

1 TBSP chopped fresh radish greens or parsley


1. Heat oil in a large saucepan over medium-high heat. Add 1 3/4 cups radishes and onion and cook, stirring frequently, until the onions are beginning to brown and the radishes are translucent, about 5 minutes. Add potato, milk, salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce heat to a simmer, cover and cook, stirring occasionally, until the potato is tender, about 5 minutes more.

2. Working in batches, puree the mixture in a blender (or in the pan with an immersion blender) until smooth. (Use caution when pureeing hot liquids.)

3. Slice the remaining 1/4 cup radishes into matchsticks. Serve each portion of soup topped with 1 tablespoon sour cream, some radish matchsticks and a sprinkling of radish greens (or parsley).

Make Ahead Tip: Cover and refrigerate for up to 3 days.



Recipes are curated by Lauren

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