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Vegetable Soup

serves 6


  • 2 tbsp olive oil
  • 3 cloves garlic
  • 1 medium onion
  • 1⁄2 leek (white only)
  • 4 small potatoes
  • 2 celery stalks
  • 2 carrots
  • 1 cup green beans
  • 1 tin (400 g) cannellini beans
  • 500 ml chicken stock (for Vegan replace with vegetable stock/broth)
  • 1 litre tomato puree
  • white pepper and salt to taste
  • 4 tbsp Super Sprout Broccoli Sprout powder


step 1

Dice all the vegetables to roughly 2cm blocks.

step 2

In a large pot on high heat, start sweating off the hard vegetables like carrot, celery and onion in olive oil. After 3 minutes lower the heat to medium and add the garlic, leek, potato and beans and sauté for another 3 minutes.

Season to taste (a couple of sprigs of fresh thyme may be added at this stage if desired).

step 3

Pour in chicken or vegetable stock, cannellini beans and tomato puree and bring to a simmer. Turn heat to low, cover and simmer for a further 45 minutes.

step 4

Remove from heat and rest for 5 minutes. Stir in broccoli sprout powder and serve.

Optional: Garnish with freshly chopped basil.