Kill a kilo soup

Kill a kilo soup




  • 3 medium brown onions, diced
  • 4 cloves garlic, crushed
  • 1 small cabbage (or half of a large cabbage)
  • 1 bunch celery, sliced
  • 1 red capsicum, diced
  • 4 medium carrots, diced
  • 2 zucchini, diced
  • 1 tin (800g) diced tomatoes
  • 1pkt (40g) French onion soup mix
  • 1 tsp chilli flakes (optional)


Step 1. Gather all ingredient and the largest soup pot you have. Place the onions and garlic into the pot, over medium heat and sweat for 2-3 minutes until fragrant. Add the rest of the ingredients.

Step 2. Cover with water and bring to the boil. Reduce heat to low.

Step 3. Simmer for 2-3 hours.

Step 4. Remove from heat and leave to cool. Store in the refrigerator when cooled. Will last 3-5 days.

Kill a kilo soup


  • You can garnish this soup with some parsley or even top with a little parmesan cheese.
  • If you find this soup a bit watery then you can remove half and blend it until smooth and then place it back into the rest of the soup.
  • This soup will last 3-5 days refrigerated. You can freeze portions for up to 8 weeks.
  • This Barley and vegetable soup has a bit more substance to it with the addition of barley. It's a great grain to add to your soup and very tasty and filling.
  • If you need a bit more flavour and protein then you can make this Beef and carrot soup.
  • This Chunky vegetable soup with chickpeas is a meal in a bowl and great for a take-to-school or work lunch.
  • If you like pasta in your soup then you can make this Chicken noodle soup .
  • If you like spicy sausage then this Chorizo and sweet potato soup is packed full of flavour and even the kids will love its kick.
  • When you find mushrooms on sale then this Creamy mushroom soup is a great winter staple.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

Serving Suggestions


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