Veggie Soup
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Ingredients
- 1x Onion or leek chopped finely
- 2x Garlic cloves mashed
- 2x Celery stalks chopped
- 2x Large carrots chopped
- 1x Zucchini chopped
- 2x Potato’s chopped
- Handful of green beans cut in half
- 1-2x cans of beans (butter beans/kidney)
- 1.5L Veggie stock
- Top with some spring onion or parsley
Method
- Heat a large pot with olive oil
- Add onion and sauté until translucent
- Add garlic and cook for 1 minute
- Add celery and cook for another minute
- Add celery, carrot, zucchini, potato’s and green beans and sauté for a few minutes
- Pour in the stock and bring to the boil
- Drain and rinse the canned beans
- Add to the soup and turn down the heat to a simmer
- Cover and cook for around 30 minutes or until the veggies are cooked
- Top with something like spring onion, parsley and salt + pepper
- Add some roast chicken for extra protein if you like
- Serve with some sourdough and butter of course
