Veggie Soup
Veggie Soup
Ready in: 1 - 3 hours
Preparation: 15 mins
Serves: 5 +
Ingredients
- 1litre salt-reduced vegetable stock
- 4-5 cups of water
- 2-3 garlic cloves
- 2-3 fresh dried chillies
- Salt & pepper
- Italian mixed herbs
- 1x med zucchini roughly chopped
- ½ capsicum roughly diced
- 1x cup of mushrooms chopped up
- ½ punnet cherry tomatoes
- 2x tins organic diced tomatoes
- 2-3 med carrots roughly diced
- ¼ sweet potato roughly diced
- ½ bunch kale
- ½ cup lentils
- 1x small brown onion diced
- 1x bunch broccolini roughly diced
- ¼ cauliflower chopped up
Preparation
- Place large saucepan on high heat, add swirl of olive oil
- Turn heat to med & add garlic, chilli, sweet potato & onion, stir often
- Add vegetable liquid stock
- Add cups of water to your liking
- Add in rest of veg, place to low heat and stir often
- Add in diced tomatoes, cherry tomatoes & herbs
- The longer you leave it, the more flavoursome it becomes which is why I choose to leave it for a minimum of 2 hours. It is ready to eat once all veggies are soft.
Tips
- Make it how you like! I like lots of liquid rather than it being too thick but it’s really personal preference
- Can add any herb you like!
- Lasts in the fridge up to 5 days or freeze portion sizes
- Great for a busy week - all healthy and nutritious