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Vegetable Hotchpotch Soup

Vegetable hotchpotch soup

This Vegetable Hotchpotch Soup is super easy to make and delicious. We are definitely entering the winter season. During winter the Earth’s energy draws back on itself. Our days and nights are getting shorter and it’s getting colder outside. This is the time of the year we turn inward and our energy slows down. I have noticed that my body’s energy has changed. My body is enjoying taking it slower, being still, turning inward, and is craving warm vegetable soups and stews. There’s something deeply nourishing about a bowl of soup on a cold winter day. I literally feel my body warm up from inside out. Last week I came home with a big bag full of seasonal root veggies. There’s something deeply satisfying in the the earthy sweet flavor of root vegetables.I believe that eating with the seasons naturally supports us to cope with the seasons. In winter we need warming grounding foods to cope with the cold, wet and heavy climate. Eating warm wholesome foods helps to fight common imbalances that are related to to the heavy winter season, such as common colds, coughs, decreased circulation and lack of energy.

My new favorite soup is a vegetable hotchpotch soup which is based on Dutch hotchpotch but then turned into a soup. Hotchpotch is basically a stew that Dutch people traditiionally eat in winter time. It typically contains potatos, onions and winter vegetables like carrot, endive, spouts or kale. It’s heavy, hearty, wholesome food. This recipe is a bit lighter as I made it into a soup. It has a delicious natural sweet flavor and warms your body from inside out. There’s something about slow cooking that brings out the sweetness and deep natural flavor of the vegetables. You can add any kind of vegetable to this vegetable hotchpotch soup you like, like Brussel sprouts or kale.


  • 2 tbs olive oil
  • 5 stalks of celery
  • 2 large red onions
  • 3 large carrots
  • 2 small turnips
  • 5 large potatoes
  • 1 quince
  • vegetable stock
  • fresh thyme
  • 1 bay leave
  • black pepper to taste
  • a pinch of Himalaya salt


  1. Cut all the vegetables in big chunks
  2. Put a big pot on the stove and add olive oil
  3. Throw in all veggies, bake off veggies shortly and then add the stock and herbs
  4. Slow-cook for at least 1 hour with the lid on

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About chantal

My mission is simple. I want to help ambitious people to create a life that deeply matters to them. I do this work because I love helping people. I believe that we all have incredible gifts to share. I want to amplify the good in you and help you achieve positive, lasting change and behavior; for yourself, your people and the world around you. In my years of coaching, I have helped many coaching clients overcome limiting beliefs and behaviors to greater fulfillment. I have seen the lives of my clients shift in such positive and profound ways when they started to build their lives around their personal values, strengths, passions and joys in life. As a coach, I help people understand how your beliefs and the environments you operate in can trigger self-defeating behaviors. I help people develop their gifts and leverage their natural strengths to achieve greater success and fulfillment. Through simple steps I help people build and sustain a more meaningful life.

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