Vegetable Soup

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This is a 'throw everything in' kind of soup as I used all the vegetables I had left over after Christmas and it worked out pretty well. Mr B was pleasantly surprised and he wolfed it down! Another great soup that can be cooked in batch to use for lunches or an easy tea with a big wedge of crusty bread. This can also be frozen for a rainy day when you can't be arsed to cook :)

The nutritional yeast is a must have! Also known as 'nooch' or 'hippie dust', nutritional yeast is great mixed into stews & soups, sprinkled on pasta, mixed into dressings or added to sauces and  pesto. It does look like fish food, but it has a cheesy/nutty taste and is a great source of B12. It might seem weird at first, but you'll love it!

Serves: Around 8 - but it depends how hungry you are


  • 1.5 white onions - sliced
  • 3- 4 sticks of celery - sliced
  • 3 carrots (about 350g) - sliced thinly so they cook quickly
  • 3 large parsnips (about 270g) - sliced thinly
  • 1 leek - sliced
  • 1tsp Garlic - diced
  • 3 large potatoes (about 580g)
  • Frozen Cauliflower (about 360g)
  • 1/2 tsp Dried Rosemary
  • 1/2 tsp Dried Thyme
  • 2 Bay Leaves
  • 1.5L Vegetable Stock (SFV) - I use stock pots from Tesco mixed into boiling water
  • Frozen Spinach (200g)
  • 1tbsp Nutritional Yeast - you can find this on amazon or in your local health food store
  • Salt & Pepper (to taste)


1. Add onion and celery to a large pan and cook this for around 5 minutes on a low heat until the onion starts to soften. I don't use oil as the onion will sweat easily without it.

2. Add the carrots, parsnips, leek & garlic then pop the lid on to let the veggies sweat for 5 minutes. I tend to add about 100ml of water to stop it from sticking.

3. Stir & add the potatoes then pop the lid back on to let it sweat for a further 5 minutes so the potatoes start to soften.

4. Add the herbs, bay leaves, cauliflower and stock then bring to the boil. Cook until the potatoes are soft - this should take around 20 minutes.

5. Once the potatoes are soft, add the spinach and give it another stir. If you like, you can add some salt & pepper.

6. One the spinach has wilted, take the soup off the heat and leave to cool. Then add the nutritional yeast & stir. Remove the bay leaves and blend with standing blender or hand blender and serve with a wedge of crusty bread.

If you make this soup I'd love to hear what you think! I'd also love to know what you make using nutritional yeast. Do leave me a comment down below or take a photo and tag me in it on Facebook or  Instagram using #definitelyveganscran. I hope you enjoy it :)

Definitely Vegan x