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Homemade Vegetable Soup

Yields1 Serving
 2 tbsps of olive oil
 2 cups of carrots, chopped and peeled
 1 1/2 cups of chopped yellow onion
 4 garlic cloves, minced
 1 1/4 cups of chopped celery
 1 liter of vegetable stock
 2 jars of chopped tomatoes
 2 bay leaves
 1/3 cup of freshly chopped parsley
 1 1/2 cups of fresh or frozen green beans
 1 cup frozen spinach
 1 cup of fresh or frozen peas
 Salt and freshly ground black pepper, to season
1

1. Add the olive oil into a large pot over a high heat. Add in the carrots, onions and the celery and saute for 3-4 minutes before adding in the garlic and sauteing for another 30 seconds.

3

2. Pour the vegetable broth, the tomatoes, bay leaves, parsley and thyme into the pot and then season with the salt and pepper to taste.

5

3. Bring the mixture to the boil and then add the green beans in, before reducing to a medium-low heat. Cover the soup and then simmer for 20 minutes or so.

7

4. Add the spinach and the peas into the soup mixture and then leave it to cook for 5 minutes longer. Serve the soup warm.

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Ingredients

 2 tbsps of olive oil
 2 cups of carrots, chopped and peeled
 1 1/2 cups of chopped yellow onion
 4 garlic cloves, minced
 1 1/4 cups of chopped celery
 1 liter of vegetable stock
 2 jars of chopped tomatoes
 2 bay leaves
 1/3 cup of freshly chopped parsley
 1 1/2 cups of fresh or frozen green beans
 1 cup frozen spinach
 1 cup of fresh or frozen peas
 Salt and freshly ground black pepper, to season

Directions

1

1. Add the olive oil into a large pot over a high heat. Add in the carrots, onions and the celery and saute for 3-4 minutes before adding in the garlic and sauteing for another 30 seconds.

3

2. Pour the vegetable broth, the tomatoes, bay leaves, parsley and thyme into the pot and then season with the salt and pepper to taste.

5

3. Bring the mixture to the boil and then add the green beans in, before reducing to a medium-low heat. Cover the soup and then simmer for 20 minutes or so.

7

4. Add the spinach and the peas into the soup mixture and then leave it to cook for 5 minutes longer. Serve the soup warm.

Homemade Vegetable Soup

3 Comments

  1. Using EVOO to cook at high temp is a bad idea. Using refined Coconut oil for cooking is a better idea refined Coconut oil handles heat better then unrefined Coconut oil. EVOO oxidizes at high temp and is not good for you. EVOO is better used in salads or dressing other foods after cooking.

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