the best vegetable soup

Time: 20 minutes + let it heat for 50 min.

Yield: 6-8 portions


  • 6 cups of water
  • 1 cups of chopped chickpeas
  • 1 chopped onion
  • 3-4 chopped carrots
  • 1 chopped sweet potatoe
  • 2-3 chopped celery stalks
  • 1 chopped turnip
  • 1 minced garlic
  • 2 tablespoon of Miso
  • 1 tablespoon of nutritional yeast
  • Le Grand cheese
  • Pinch of salt and pepper

The best soup is the one that has been sitting in your fridge for a while; in the form of… potential or if you wait a little longer you will get compost. Let’s reduce food waste by feeding, taste buds, satiety and energy.

The best soup has no particular recipe but here are the 4 essential ingredients that will “spice up” your soup to new heights!

The more you use, the better it is! Don’t worry about your breath; in your soup, cooked garlic dilutes its essential oils until they become harmless.

Produced from the slow fermentation (sometimes years) of legumes macerated in salt, miso is an essential element of Asian culture whose health and taste benefits have joined our gastronomic culture.

Nutritional yeast!
Sometimes criticized for being overused in vegan and vegetarian cooking, it has its place in your soup, and, combined with other flavourful tenors, blends very well in your soup.

Le Grand spreadable cheese!
Your chef’s secret! It will give your soup all the creaminess of cream with the added umami flavour that harmoniously enhances the ingredients in your soup without dominating.

I bring the ingredients to a near boil and let it cook for a few hours or until the aroma of this soup in the kitchen makes me hungry!

Before serving I put ¼ of the soup in the blender, pulse and add back to the soup (optional, if you prefer clear broths skip this step).

Products used

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