Vegetable Soup Recipe
I never used to eat vegetables, just on the principle that I was forced to eat them as a kid and by the time I moved out of home I figured I’d had enough to last a life time. So after waking up to the lack of nutrition in my life, I’ve rediscovered them.
I was pleasantly surprised to find them tasty and cheap too. This vegetable soup will cost the same as 2-3 tins of premium brand soup but makes heaps more. The other bonus is that it’s made from fresh ingredients and has no preservatives.
This is a simple soup that takes very little effort to cook. Nothing in the dish is really critical to it’s success so feel free to adjust the ingredients and quantities to suit your own tastes.
Serves 6
1 clove garlic
2 stalks of Celery
1 Diced Onion
1 table spoon olive oil
2 cups of mixed vegetables (i used carrot, swede and potato)
1 litre of chicken stock
1 litre of water
1 tin diced tomates
1/2 cup of soup mix
1/2 cup of small pasta shells
1/4 cup chopped flat leaf parsley
- Heat oil in large saucepan, add onion, garlic, and celery.Cook until onion softens.
- Add chicken stock, water, vegetables, tomatoes and soup mix. Bring to the boil.
- Once boiling reduce to a simmer for an hour stirring occasionally.
- 15 minutes before serving add the pasta shells
- Just before serving add most of the parsley
That’s it, Dish it up in soup bowls and sprinkle a little bit of the parsley on top. Serve with warm crusty bread rolls
