Winter Vegetable Soup

Winter vegetable soup

Tasty, wholesome and packed with goodness!


  • 1 large grated carrot
  • 1/2 head of cauliflower, chopped
  • 1 x capsicum, diced
  • 1/2 medium diced onion
  • 3 – 4 stalks of diced celery
  • 3 cups chopped pumpkin
  • 1/2 small pot of Continental low sodium chicken stock
  • 2 teaspoons freshly chopped Thyme
  • 1 – 2 teaspoons Coriander
  • 1/2 teaspoon Tarragon
  • 1/4 teaspoon Cumin
  • 100gm cooked finely diced chicken (per person)
  • 1 tablespoon sliced almonds
  • Pink Himalayan Salt
  • Black pepper
  • Water


Add all ingredients listed above (minus the salt and pepper) to a large pot and cover with water – about an inch higher than the vegetables. Boil down until there is minimal liquid remaining. Add a good grind of pink salt and a dash of black pepper to taste. Using a blending stick or kitchen whiz, process the soup mixture until creamy and smooth. Place chicken in the bottom of a serving bowl, add 1 – 1.5 cups of soup and top with a sprinkle of sliced almonds. A perfect well balanced meal!

Feel free to add more or swap vegetables as you see fit, grated courgette, spinach, asparagus and leeks are great additions to try.

* Picture shown is pale in comparison to the actual finished product – it will be vibrant orange.

Dynamic Nutrition

Dynamic Nutrition

Dynamic Nutrition is an exciting initiative put together by amateur bodybuilders and health and fitness enthusiasts Brendon Lawrence and Nikayla Baker.

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