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Garden Vegetable Soup

By Teresa Cutter

Garden Vegetable Soup
Garden Vegetable Soup

What's great about it

It's been freezing cold here in Sydney over the past week and it's inspired me to create my simple garden vegetable soup that you can easily whip up in 30 minutes. The recipe consists of classic garden vegetables that are gently simmered with a hint of thyme. There are no stocks or fancy ingredients, - it's just pure simple honest food that tastes really good.  This soup is just loaded with vegetables and it's one of those meals that you could enjoy anytime of day and feel nourished.

Ingredients

Serves 4

 

1 tablespoon extra virgil olive oil

1 brown onion, chopped

1 leek, chopped

2 stalks celery chopped

3 carrots, chopped with the skin

4 sprigs thyme

8 ripe roma tomatoes, chopped (800 g)

4 cups water

1 x 400 g tin organic borlotti beans, drained and washed

3 tablespoons chopped flat leaf parsley

Sea salt and a little pepper to taste

Method

 

  1. Sauté onion and leek in a large pot until softened for 3 minutes.
  2. Add celery, carrot, thyme, tomato and water.
  3. Stir the soup and partially cover until it comes to the boil.
  4. Reduce the heat to low and simmer gently for 20 minutes or until vegetables are tender and tomatoes have collapsed in the soup.
  5. Season with a little salt and pepper and add the beans.
  6. Heat through for another 5 minutes.
  7. Turn off the heat and fold through the parsley.
  8. Serve this hearty soup in large bowls as a main course.

Notes and Inspiration

Add 1 cup of chopped Cavolo Nero when cooking the vegetables.

Serve with fresh made pesto.

Serve with organic sourdough and slices of Gruyere.

Serve with organic sourdough and slices of Gruyere.

More healthy recipes from Teresa Cutter

Purely Delicious Cookbook
Purely Delicious Cookbook
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