Harvest Vegetable Soup

Don’t let your leftover veggies go to waste – whip up this simple seasonal soup!


  • Leftover roasted vegetables
  • 1 can of full fat coconut milk
  • 2 tsp of vegetable bouillon paste
  • 2 cups of pumpkin puree
  • 1 tbs coconut oil
  • 2 cups of water
  • A few slices of spelt or gluten-free bread

Herbs to taste:

  • Herbamare
  • Cinnamon
  • Cumin
  • Nutmeg
  • Onion powder
  • Garlic powder
  • Salt & Pepper
Screenshot of Harvest Vegetable Soup video


  1. Roast the spices in the pan for a few minutes till brown. Add the coconut oil, bouillon & water. When almost boiled, add pre-roasted veggies and leave lid on.
  2. Heat a skillet, using your preferred oil and add garlic & onion powder. Cut up the bread into cubes and stir in skillet till coated evenly. Leave in pan, stirring occasionally until reaching crouton consistency.
  3. Add pumpkin puree & coconut milk to the veggies and stir. Blend together or leave chunky.
  4. Sprinkle plain goat’s cream cheese and the croutons and enjoy!

PC: Julia Luymes

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