1L Australia’s Own Organic Style Vegetable Stock

1 tbsp olive oil

1 small onion, finely diced

1/2 cup tomato passata

2 carrots, finely diced

1 small sweet potato, finely diced

2 small zucchini, finely diced

1/4 small cauliflower, cut into small florets

8 cherry tomatoes, quartered

400g can three bean mix, drained and rinsed

200g can chickpeas, drained and rinsed

4 Brussels sprouts, leaves separated

1/2 cup baby spinach leaves

Parsley to garnish


1.Heat the oil in a deep saucepan, gently saute the onion to soften. Add the tomato passata and Australia’s Own Organic Style Vegetable Stock

2.Bring to the boil, reduce heat and add the prepared and diced vegetables, cauliflower, tomatoes, beans and chickpeas

3.Simmer for 10 minutes, just prior to serving, add the Brussels sprouts and spinach to the hot soup, serve garnished with parsley.

Serves 4