This delicious vegetable soup is simple, flavoursome and fast. It’s a great nutritious lunchbox soup and you can adjust it to use whatever you have in your fridge.
- 1 tbsp butter
1 onion, diced
2 cloves garlic
3 carrots, peeled and sliced
3 sticks celery, sliced
1 swede, peeled and diced
1 parsnip, peeled and diced
1 zucchini, sliced
2L of vegetable, beef or chicken stock
1 tin of chopped tomatoes
- In a saucepan, melt the butter and add the onion and garlic. Saute until translucent.
- Add the celery, carrots and zucchini and fry for 5 minutes.
- Pour in the stock and tomatoes and bring to the boil.
- Check for seasoning and use salt and pepper if required.
- Simmer for 10-15 mins until the vegetables are cooked.
- If you have little people in your household who are vegetable resistant you can puree this soup so they won’t know what they are eating. I like to give mine a mug of this soup with some bread and butter when they come home from school.
- I like to add any fresh herbs I have on hand to this soup like oregano and basil. The longer you simmer it the better the flavour.
- If you are really stuck for time, you can use a ready-cut bag of soup vegetables from the supermarket.
- If you are looking for a more substantial soup, you can add soup pasta like orso into the pot but you may have to add additional water as the pasta will soak it up.
- This recipe was created by Jennifer Cheung for Kidspot, Australia’s best recipe finder.
- Use vegetable, beef or chicken stock.