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.
Time: 40 minutes
- 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
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.