I make a variation of this soup nearly every week for the staff at indigo because not only is it super healthy, it’s quick and so comforting for the winter chill. I pretty much use any vegetables that I have in the fridge, so don’t feel like you need to stick to the ones I’ve suggested. It’s a great way of using up bits and pieces in the fridge, and it also keeps well in the fridge or freezes for another day. You could also add beans and lentils to the soup, or quinoa and pasta – don’t be afraid to experiment – this recipe is pretty foolproof. The parmesan is a nice finishing touch, and I’ve been known to add some truffle oil on top too, but a little splash of a good olive oil at the end is nice too.
Hope you guys enjoy this one.

  • 1 tablespoon of olive oil
  • 1 large onion chopped
  • 2-3 cloves of garlic chopped
  • 2 x 400g can whole peeled tomatoes
  • 4 tablespoons of tomato paste
  • Water


  • 1 large carrot chopped into cubes
  • 1 medium sweet potato chopped into cubes
  • Half a Japanese pumpkin chopped into cubes
  • Half a bunch of kale chopped
  • 1 large zucchini
  • Half a head of broccoli
  • Half a can of corn kernels

To finish

  • Salt and pepper to taste
  • Parmesan cheese
  • Parsley


  1. In a large saucepan heat oil over a medium heat. Add onion to pan and cook for 2-3 minutes until softened. Add onion and cook until soft for 2 minutes, not letting it burn.
  2. Add the all vegetables, two cans of tomatoes, tomato paste to the pot and cover the vegetables with water (or stock if you prefer). Bring to the boil, and reduce to a very low simmer and cook for about 20-30 minutes, stirring occasionally, or until the vegetables have softened.
  3. Add salt to taste (it usually needs quite a bit, so season well).
  4. Ladle soup into bowls, grate lots of parmesan cheese on top, sprinkle with fresh parsley, splash on some olive (or truffle) oil to serve, crack some pepper on top and share with all your mates.