Classic Vegetable Soup (LC)
Ingredients
1 tsp of olive oil
1 small onion, finely chopped
½ stick of celery, finely chopped
1 large carrot / 40g cut into small dice
40g swede, cut into small dice
40g parsnip, cut into small dice
40g celeriac, cut into small dice
360ml boiling water
½ vegetable stock cube (low sodium)
Sprinkle of black pepper
A few chives, finely chopped
Instructions:
Heat the olive oil in a frying pan, add the onion and celery and gently cook for 10 minutes.
To help cook vegetables evenly, it helps to keep all the pieces about the same size.
Add all the diced root vegetables in a large saucepan and add onion and celery. Add a splash of water and let the whole mixture soften for 10 minutes.
Pour in the boiling water and crumble in the stock cube. Stir and bring to a simmer.
Cover and cook for 20 minutes on low heat until vegetables are tender.
Taste the soup and season accordingly.
Serve in a bowl with a sprinkle of chives.
Top Tip
A portion of protein should be served on the side of the soup. This can be 125g Greek yoghurt, a smoothie, 1 or 2 boiled eggs, any type of meat/fish/vegetarian alternatives or can be added to the soup or a portion can be served on the side.
Any vegetables will work for this soup recipe.
