Vegetable Soup Ingredients
- 1 onion, diced
- 3 garlic cloves, finely chopped
- 1 tablespoon olive oil
- 175 g/6 oz carrots, chopped
- 175 g/6 oz celery, chopped
- 1 small courgette, chopped
- 1 small yellow squash, chopped,
- 200 g/7 oz fresh broccoli, broken into florets
- 200 g/7 oz fresh cauliflower, chopped
- 100 g/4 oz mushrooms, sliced
- 400 g/14 oz canned chopped tomatoes
- 200 ml/7 fl oz tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3 chicken stock cubes, crumbled
Vegetable Soup Recipe
4 Servings
Lightly sauté the garlic and onions in the oil. Add the carrots and celery, and sweat for 3–5 minutes.
Add the courgette and squash. Cook for a further 3–5 minutes, then add the remaining ingredients and 1.8 litres/3 pt water. Bring to the boil and simmer for 15 minutes. Serve hot.
