Rustic Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2-3tbsp olive oil4 carrots, chopped1 aubergine4 onions, chopped, mixture of red and browna bag of curly kale1 leek, trimmed and sliced1 courgette, chopped4 vegetable stock cubes2 teaspoons mixed herbs1 teaspoon dried basil3 cloves of garlic, finely sliced
Heat the olive oil in a large, heavy-based saucepan and fry the carrots, aubergine and onions to remove their water content. Cook for around 10 minutes, stirring frequently.
Add the remaining vegetables and cook for a further 10 minutes. Add the water and bring to the boil. Simmer for 15 minutes.
Add the herbs, basil and stock cubes and stir well. Cook for further ten minutes.
This tastes excellent immediately, but like all soups and stews it tastes amazing after the ingredients have been given time to mingle in the fridge overnight. This soup also freezes well, and you can add cooked brown rice to it to make it more of a meal.
Serving Size: Makes 8 bowls.
Add the remaining vegetables and cook for a further 10 minutes. Add the water and bring to the boil. Simmer for 15 minutes.
Add the herbs, basil and stock cubes and stir well. Cook for further ten minutes.
This tastes excellent immediately, but like all soups and stews it tastes amazing after the ingredients have been given time to mingle in the fridge overnight. This soup also freezes well, and you can add cooked brown rice to it to make it more of a meal.
Serving Size: Makes 8 bowls.
Nutritional Info Amount Per Serving
- Calories: 98.4
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 274.8 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 4.1 g
- Protein: 2.6 g
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