Mixed Vegetable Soup

Enjoy our Mixed Vegetable Soup with crusty sourdough for a light and healthy lunch.

Bowl of warming mixed vegatable soup on rustic table

It’s getting cooler in the southern hemisphere, so why not warm up with our Mixed Vegetable Soup? Serve with crusty sourdough for a light and healthy lunch.

Serves: Four

Time: 40 minutes

Ingredients

  • 2 carrots
  • 3 sticks celery sticks
  • 1 leek
  • 1 parsnip
  • 3 tablespoons olive oil
  • 1 bay leaf
  • handful fresh parsley, chopped
  • 2 cloves garlic, crushed
  • 1 tin cannellini beans, drained and rinsed
  • 4 cups chicken or vegetable stock
  • 1 tablespoon soy sauce
  • salt and pepper, to taste

Method

Dice the vegetables, and in a large pot, sauté the vegetables in olive oil for about two minutes. Add the stock and the rest of the ingredients, and bring to a boil, before turning down the heat to a gentle simmer. Simmer for 30 minutes. Check and adjust seasoning to taste, and enjoy with crusty sourdough bread.





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