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–+ servings

Classic Veg Soup

Snack, Lunch
This soup is a nutrient-rich blend of different vegetables, and is made creamier by the addition of Greek yoghurt, providing a balanced, nourishing and satisfying meal.
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Calories246kcal
Carbs37.5g
Protein8.5g
Fats7g
For Rest Day
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Performance Benefits

The combination of vegetables and potatoes, offers complex carbohydrates that provide sustained energy, aiding in prolonged physical and mental performance. Vegetables are rich in antioxidants, vitamins, and minerals that support muscle recovery post-exercise, helping to reduce inflammation and promote cellular repair.
Health Benefits

The vegetables provide essential vitamins and minerals, such as vitamin C from carrots and antioxidants from herbs like thyme, strengthening the immune system and reducing the risk of illnesses that could hinder performance. The fibre content from the vegetables promotes digestive health, ensuring efficient nutrient absorption and preventing constipation.
Expert Tips

Serve alongside some whole grain bread, and add more greek yoghurt on top to get more protein into your soup!

Equipment

  • 1 Large Pot
  • 1 Blender

Ingredients

  • 2 tbsp Butter
  • 1 Onion
  • 4 Carrots
  • 1 Potato
  • 3 Celery Stalks
  • 2 Garlic Cloves
  • 150 g Greek Yoghurt
  • 950 ml Vegetable Stock
  • 1 tsp Thyme (dried)
  • 1 tsp Salt
  • 1 tsp Pepper
4 servings

Instructions

  • Prepare all your vegetables by dicing the onion, mincing the garlic, and chopping the carrots, celery, and potato into bite-sized pieces.
  • In a large pot, heat the butter over medium heat.
  • Add the diced onion and minced garlic. Cook until translucent, which should take about 3-4 minutes.
  • Add the carrots, celery, and potato into the pot and mix.
  • Pour the vegetable stock into the pot until the vegetables are well-covered. Add the dried thyme, salt, and pepper to taste. Stir thoroughly.
  • Bring to a gentle boil and then reduce the heat to low.
  • Allow the soup to simmer for 20-25 minutes or until the vegetables become tender.
  • Remove from the heat and blend the soup until it is a smooth consistency.
  • Stir in the Greek yoghurt to add creaminess to the soup. Ensure thorough mixing to achieve a consistent texture.
  • Taste the soup and modify the seasoning with salt and pepper according to your preference.
  • Garnish with fresh herbs like parsley or chives for added flavour and presentation.

Nutrition

Serving: 354gCalories: 246kcalCarbohydrates: 37.5gProtein: 8.5gFat: 7gSaturated Fat: 4.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.7gTrans Fat: 0.2gCholesterol: 15.8mgSodium: 1053mgPotassium: 1062mgFiber: 7.7gSugar: 11.2gVitamin A: 1553ugVitamin C: 24.2mgCalcium: 121mgIron: 1.3mg
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