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Lemon + Rosemary Vegetable Soup | Recipe

The clouds and the rain came rolling in thick and fast today. Just to solidify the Monday mood and really inspire one to head back to the weekend.

Soup was definitely the only forward with lunch. Thankfully, I still had an abundance of veg in the fridge from my veg box last week, but nothing really seemed to jump out as a “proper” recipe.

My husband marvels at my talent for turning “nothing in the fridge” into something pretty amazing and today was one of those days that I actually even surprised myself at how good the soup turned out!

So the trick to this (accidental) recipe is making sure the lemon is really fresh and adding it in at the very end and in to each bowl, ready to serve. I say this because I am a huge fan of lemon and I really feel it elevates most things, but from my experience with my husband he doesn’t agree, he prefers a more subtle approach, so its best to err on the side of caution to suit all tastes.

Other than that , this recipe is an absolute cinch and will be ready, prep included in about 35 minutes!


  • 1 large white onion
  • 4 medium sized carrots
  • 4 sticks of celery
  • 5 baby potatoes (I peeled mine, but I think it would be fine to leave the skin on too)
  • 1 tsp dried rosemary
  • 2 fresh bay leaves
  • 1 high quality vegetable stock cube
  • 1/2 fresh lemon


Grab a big pot and drizzle some olive oil into it. Put it on a low heat while you’r preparing the veg.

Peel and slice the onion, carrots and chop up the celery. Add the veg to your pot with the bay and rosemary. Let the veg and herbs sweat for about 7 mins on a medium heat, stirring often so they don’t catch. At 7 minutes add your veg cube, break up and mix with the veg and cook for another 3 mins.

Meanwhile boil 1 ltr of water in the kettle and add to the soup.

Add the potatoes and cook on a simmer for 20 mins or until all of the veg is soft.

Once the soup is cooked, take out the bay leaves and season well. Whiz to a smooth, creamy consistency. Spoon into bowls and squeeze 1/2 – 1 tsp of lemon juice and mix through. Enjoy with a few slices of Amazing Bread warm from the oven 👌

I hope you enjoy!

Love + Light

Alex xx

This entry was posted in: Articles, Nutrition, Recipes
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Alexandra Carey is a Yoga Alliance E-RYT 200 Yoga Teacher, Nutritionist, Health Coach and owner of Carey Yoga + Nutrition and Aislinn Yoga Lodge. For more information on becoming a client. attending a yoga class, or collaborating as a health professional contact or call 0876861844.

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