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Super Veggie Soup

Sun-dried Tomato & Pumpkin Sauce Stuffed Bittergourd

Image source: fedandfit


  • Cherry Tomatoes, halved (1 cup)

  • French Beans, chopped (1 cup)

  • Green Zucchini, diced (1 pc)

  • Kale, chopped (1 cup)

  • Carrot, diced (1 pc)

  • Sweet Potato, diced (1 pc)

  • Tomatoes, fire roasted and diced (1 cup)

  • Garlic, chopped ( 4 pcs)

  • Fresh Thyme (1 tbsp)

  • Apple Cider Vinegar (2 tbsp)

  • Chickpeas, cooked (1 cup)

  • Olive Oil (2 tbsp)

  • Onion, diced (1 pc)

  • Sea Salt, to taste

  • Black Pepper, to taste

  • Red Chili Flakes (1/4tsp)

  • Vegetable Broth (4 cups)

  • Bay Leaves (2 pcs)

: available in Tall Tree Organic Subscription


Serves 2

  1. Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes. Add the carrot and sweet potato, stir and cook 2 more minutes.

  2. Add 4 cups of broth and apple cider vinegar and then add the tomatoes, garlic, oregano, and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.

  3. Stir in the cherry tomatoes, green beans, zucchini, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.

  4. Stir in the vinegar, kale, an additional ½ teaspoon salt (or to taste), and more pepper.

  5. Plate and serve!

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