Inspired living

Lee Holmes shares 3 unique recipes for Vegie Soup in a Jar

Lee Holmes shares 3 unique recipes for Vegie Soup in a Jar

Credit: Lee Holmes

The trick with this soup is to mix it with different flavour hits to create new tastes every day. You can change the grated vegies and greens you use in this base recipe according to seasonal availability. Create your own army of jar soups in advance and stash them in the fridge for up to 1 week.

Makes: 500mL



  • Base
    ½ large carrot, spiralised or grated
    1 small zucchini, spiralised or cut into thin strips using peeler
    ½ red capsicum, cut into thin strips
    1 spring onion, sliced
    6 snow peas, roughly chopped
    1 cup baby English spinach leaves
    1 lemon or lime wedge

    #1 Herby Flavour Hit
  • Zest & juice 1 lemon
  • Small handful parsley leaves
    Small handful basil leaves
    Small handful coriander leaves
  • 4 thyme sprigs, leaves picked
  • 2 tsp extra-virgin olive oil

  • #2 Thai Flavour Hit
  • 1 thumb-sized piece ginger, peeled
  • 1 small red chilli, seeds removed (optional)
  • 1 tsp sesame oil
  • 2 kaffir lime leaves
  • 1 small bunch coriander, stems & roots included
  • ¼ cup cashew nuts

  • #3 Tikki Flavour Hit
  • 1 finger-sized piece turmeric, peeled
    1 thumb-sized piece ginger, peeled
  • 2 garlic cloves
    1 tsp cumin seeds
  • ½ tsp chilli flakes (optional, or to taste)
  • 1 small bunch coriander, stems & roots included
  • Juice 1 lemon
    1 tbsp tomato paste
    ¼ cup almonds
    1 tsp coconut oil

    To serve
    Boiling filtered water, to fill
    1 tbsp wheat-free tamari
    1 tbsp apple-cider vinegar
    1 heaped tbsp of chosen flavour hit (see ideas above)
    Handful coriander leaves (optional)
  1. Pulse all ingredients of chosen flavour hit to paste in food processor. Store in small airtight container in fridge.
  2. Put all base ingredients in mason jar and take to work with you.
  3. When lunchtime rolls around, unscrew lid and add boiling filtered water until three-quarters full. Add tamari and apple-cider vinegar, leave to heat through gently and soften vegetables for 10 mins, then stir in your chosen flavour hit. Garnish with coriander leaves. Serve.


Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.