Vegetable Soup

Bursting with fresh veggies - try this vegetable soup to warm you up this winter. It’s a really versatile recipe, check out all the variations you can choose to make this soup your own. It’s also a great way to use up leftover vegetables.

Ingredients

• 1 tbs olive oil

• 1 Soup Pack - includes

  • 1 brown onion, finely chopped

  • 2 carrots, peeled, finely chopped

  • 3 celery sticks, chopped

  • 1 swede, peeled, finely chopped

  • 1 potato, peeled, finely chopped

  • 2 parsnips

• 2 garlic cloves, crushed

• 400g can diced tomatoes

• 4 cups (1L) vegetable stock

• Flat-leaf parsley leaves, to serve

Method

1. Heat the oil in a large saucepan over medium heat. Cook the onion, carrot and celery, stirring, for 5 mins or until onion softens. Add the swede, parsnips, potato and garlic and cook, stirring, for 1 min until garlic is fragrant and vegetables are well combined. Season.

2. Add the tomato, stock and 2 cups (500ml) water. Bring to the boil. Reduce heat to low and cover. Simmer for 15 mins or until the vegetables are soft.

3. Divide soup among serving bowls. Sprinkle with parsley to serve.

Variations

1. You can add any other vegetabes you have on hand to this soup - keep the quantity to around 1kg of fresh veggies.

2. Add a large handful of diced bacon when you add the garlic.

3. Add 1 cup of dry pasta or a can of cannellini beans when you add the liquid ingredients.

4. Stir through a large handful of baby spinach at the end of the cooking time.

5. Sprinkle with parmesan cheese to serve.