Vegetable Soup

  • Soups
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Serves 4

  • 300ml veg stock
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 cloves garlic
  • 1 small onion
  • 2 carrots
  • 1 leek
  • 1 courgette
  • 1 tin chopped tomatoes
  • 1 large potato
  • ½ cup frozen green beans
  • ½ cup frozen corn

Optional:

  • 1 tsp red miso paste / harissa paste

  1. Dice 1 small onion and sauté in a large pan over medium-low heat for 15m until softened.

  2. Chop, add and sauté 5m:

    • 2 carrots
    • 2 cloves garlic
    • 1 leek
    • 1 courgette

  3. Add 1 tin chopped tomatoes, 300ml veg stock.

  4. Peel, dice and add 1 large potato. Bring to boil

  5. Add:

    • ½ cup frozen green beans
    • 1 tsp dried oregano
    • 1 tsp dried basil
    • 1 tsp red miso paste or harissa paste (optional)

  6. Reduce heat to medium-low, cover and summer for 20-30m, or until potato is tender.

  7. Add ½ cup frozen corn and cook 5m longer. Season to taste.