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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
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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.

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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.

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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.

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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.