Springtime Soup

August 23, 2016



500gm Carrots
500gm Potatoes, chopped
1 Zucchini, chopped
1 Leek, sliced
1/4 Celery, finely chopped
2 Tomatoes, chopped
30gm Garlic, crushed
Sprig of parsley, to serve
1 litre Vegetable Soup Stock
50ml Oil


Heat oil in a saucepan over medium-low heat. Add leek & celery. Cook, stirring, for 4 minutes or until softened. Add garlic, zucchini & tomatoes. Cook, stirring, for 2 minutes or until fragrant & softened a little.

Add potatoes & stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potatoes are tender.

Season with salt & pepper. Ladle into bowls. Top with parsley. Serve! 

Extra Tip - to increase the protein content of this soup, you can blend 200gm of tofu with the stock before adding to the recipe. 

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