The Miracle Veggie & Chorizo Soup That Gets My Family Back on Track

We recently had a week away over the school holidays—and as much as I love the break from cooking, I always come home feeling like we’ve been in a bit of a food rut. Less balance, more snacks, and definitely a drop in veggie intake!

One thing I find myself craving after a trip like that is a big batch of veggie soup. It’s like a reset button—warming, nourishing, and a great way to get in loads of veg without too much effort.

As a dietitian, I also know that lunch is the one meal many adults don’t plan for. It becomes a bit of an afterthought: a sad piece of toast while wrangling kids or an overpriced takeaway eaten between meetings. So a few years ago, I got into the rhythm of prepping something just for me at the start of the week—something I could grab for a few days without thinking.

Right now, deep in the middle of a freezing Aussie winter, this soup is doing it for me. I make it on a Sunday, serve it with toasties or smoked cheddar damper for dinner, then portion up the rest for easy lunches. I send it in our insulated food jars for the kids too—it stays warm and comforting until lunchtime.

And the best part? All four of my kids actually eat this soup (which honestly feels like a small miracle). I can’t promise it’ll be the same in your house—kids are unpredictable!—but I hope it brings you the same comfort and convenience it brings us.

Miracle Winter Veggie & Chorizo Soup

Ingredients:

• 2 leeks (white part only), finely sliced

• 2 chorizo (preferably Australian-made), diced

• 1 tbsp olive oil

• 2L low-salt chicken stock

• 2 – 3 potatoes, peeled and finely diced

• 2 -3 carrots, finely diced

• 1 swede, peeled and diced

• 2 parsnips, peeled and diced

• 500g pumpkin (I use Kent), diced

• 2 cups chopped kale

• 1 tin cannellini beans, rinsed and drained

• 2 bay leaves

• Salt and pepper, to taste

• Shaved parmesan, to serve

Method:

1. Heat olive oil in a large heavy-based pot (I use a cast iron soup pot).

2. Add diced chorizo and cook over medium heat until slightly browned and fragrant.

3. Add the sliced leek, stir to coat in the oil and chorizo fat, then reduce the heat to low. Cover with a lid and let the leeks sweat for 4–5 minutes until very soft.

4. Add all the diced vegetables except for the kale. Pour over the chicken stock and toss in the bay leaves.

5. Bring to the boil, then reduce to a simmer and cook for about 20 minutes or until all the vegetables are tender.

6. Stir through the chopped kale and cannellini beans, and cook for another 10 minutes.

7. Season with salt and pepper to taste. Serve hot, topped with shaved parmesan and your favourite bread.

Tip for lunch packing:
This soup keeps beautifully in our insulated food jars—just preheat the jar with boiling water before filling to keep it piping hot until lunch. It’s the perfect cosy, veggie-loaded meal to fuel you (or your kids!) through the day.