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.