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Shredded Vegie Roast and Vegetable Soup

Serves: 6
Prep: 10
Cook: 20


    • 1 tbsp olive oil
    • 1 small onion diced
    • 3 cloves garlic, crushed
    • 1 medium carrot, diced
    • 1 medium zucchini, diced
    • 1 Vegie Delights Vegie Roast, grated
    • 2 cupsReduced Salt vegetable stock
    • 2 cups water
    • 2 cobs of corn
    • 2 heads of baby bok choy, sliced
    • 2 tablespoons flat leaf parsley, leaves roughly chopped
    • 200g macaroni pasta


    1. In a medium saucepan heat the oil over medium heat.  Add the onion and garlic and cook for a couple of minutes until soft.  Add the carrot, zucchini and shredded Vegie DelightsVegie Roast and stir to combine.  Sauté together for another minute or two to combine and fry off. 
    2. Add the stock, water, cover and bring to the boil.  Once boiling add the macaroni and lower the heatand allow to simmer for 10 minutes so that the vegetables begin to soften and the pasta cooks.  
    3. Slice the kernels off the corn cobs and add the fresh corn, bok choy and half of the parsley.  Continue to simmer for a couple of minutes until the bok choy is cooked and then divide between serving bowls and top with the remaining parsley.  

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