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Easy Chunky Vegetable Soup
A hearty simple easy chunky vegetable soup and a great way to use up all those bits and pieces in the fridge
Ingredients
- 2 tbsp olive oil
- 1 small onion chopped
- 1 clove garlic minced
- 1 courgette chopped
- 1 carrot chopped
- 1 stick stick celery chopped
- 1 leek white and green parts
- 600 ml vegetable stock or chicken stock
- 400 g tinned tomatoes
- 2 tbsp tomato puree
- 2 handfulls kale
- 1/2 tsp smoked paprika
- 1 tbsp balsamic vinegar
- 2 tbsp basil chopped
- 2 tbsp parsley chopped
- 1 tbsp parmesan shavings to serve
- salt and papper to taste
Instructions
- Heat the oil gently in a large pan and add the chopped oinion.
- Cook for 3 minutes then add the garlic for another 2 minutes.
- Add the courgette, carrot, leek and celery and cook for 10 minutes more.
- Pour in the vegetable stock, tomatoes and puree and stir to mix and add the kale.
- Cover the pot and let it all simmer for 20 minutes.
- Add the smoked paprika and balsamic vinegar and season to taste.
- Toss in the fresh herbas and cook for just 5 minutes more.
- Serve with shavings of parmesan cheese and a few extra herb leaves.
Notes
Vegetarian, Gluten Free (if using gluten free stock cube)
Nutrition
Calories: 151kcalCarbohydrates: 19gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 777mgPotassium: 602mgFiber: 4gSugar: 10gVitamin A: 3997IUVitamin C: 27mgCalcium: 89mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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