Versatile Vegetable Soup
A tasty soup that you can make with leftover vegetables
Servings 6
Calories 189kcal
Ingredients
- 1 tbsp Vegetable oil
- 1 White onion diced
- 3 sticks Celery chopped up
- 4 cloves Garlic finely chopped
- 350 g Carrot Peeled and chopped up, about 3 medium sized carrots
- 800 g White potatoes Peeled and chopped
- 380 g Broccoli Chopped up
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 3 Vegetable stock cubes I used Oxo
- 1.75 litres Water or more for a thinner soup
- 1-2 tsp Salt to taste
Instructions
- Heat the vegetable oil in a large soup pan on a low heat
- Add the onion, celery and garlic, cook for around 5 minutes, until soft
- Add the water, carrot, potato, thyme, rosemary and vegetable stock and bring to the boil
- Boil for 12 minutes, then add the broccoli
- Boil for a further 5-8 minutes, until the vegetables are soft
- Remove from the heat and use a stick blender to puree the mixture
- Add the salt, and stir in. You can also add more water at this point if you want a thinner soup
- Serve immediately, or allow to cool fully and store in the fridge in an airtight container for 2-3 days. Or in the freezer for up to 3 months
Nutrition
Calories: 189kcal | Carbohydrates: 37g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Sodium: 820mg | Potassium: 1037mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10240IU | Vitamin C: 89mg | Calcium: 85mg | Iron: 2mg