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Vegetable soup

by Christina Julia

Vegetable soup

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 onion, diced
  • 3 garlic cloves, finely chopped
  • 1 tablespoon olive oil
  • 175g/6oz carrots, chopped
  • 175g/6oz celery, chopped
  • 1 small courgette, chopped
  • 1 small yellow squash, chopped,
  • 200g/7oz fresh broccoli, broken into florets
  • 200g/7oz fresh cauliflower,chopped
  • 100g/4oz mushrooms, sliced
  • 400g/14oz canned chopped tomatoes
  • 200ml/7fl oz tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3 chicken stock cubes, crumbled

Instructions

  • 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/3pt water. Bring to the boil and
    simmer for 15 minutes. Serve hot.

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