When I stayed in a Georgian maternity hospital, the women on the ward were served a nutritious vegetable broth every single day without fail.

The broth is dished out from a big pot that is pushed around on a trolley.  The smell of the healing soup would fill the air, and I often found myself eagerly looking out for the trolley each day. What a treat it was. On every corner in Tbilisi, you will find a vegetable stall; the fresh fruit and vegetables are part of daily life there. So it makes sense that nutrition was a big priority in hospitals.

This soup, served to women who have just given birth, is the perfect recipe for warmth, comfort, and healing. I hope you enjoy it.

We’ve been talking A LOT about broth and Tbilisi soup on this season of Soul Sisters which you can listen to HERE.

Ingredients

  • 1 carrot
  • 1 stick of celery
  • 1/2 pepper
  • 1 medium potato
  • 1 gloves of garlic
  • 1 small onion
  • 1 bunch of parsley
  • 1/2 table spoon of dill
  • 1 litre of miracle broth or vegetable stock
  • Salt
  • Pepper

Method

The great thing about this soup is you can add whatever vegetables you have, although I have tried it with softer veg like broccoli and courgette and it doesn’t have the same bite. You’ll notice the vegetables in this recipe are crunchy and hard, they work best.

You can also add some pasta if you want to bulk it out. But I do find that less is more. You want it to feel like a broth, and not too thick and overloaded with vegetables. You are getting lots of nutrients from your miracle broth, so use the veg sparingly to keep it …brothy. See my Instagram post for the consistency we’re looking for.

  1. Chop the vegetables into bite size pieces. Cut the potato into slightly bigger pieces so it doesn’t go mushy.
  2. Sauté the onion gently for 3-4 minutes on a medium heat.
  3. Add the rest of the veg including the garlic.
  4. Saute for a further 3-4 minutes.
  5. Add the miracle broth (see recipe here) or a good quality vegetable stock. You can also buy ready made vegetable or chicken broth in a good vegetable shop.
  6. Add the parsley and dill.
  7. Season with salt and pepper.
  8. Cover the pot with a lid and simmer gently for 20 minutes or until the vegetables are cooked through.