Italian Vegetable Soup
A delicious soup packed full of vegetables which is easy to make and easy on the pocket.
Equipment
- Non-stick saucepan
- Wooden spoon
Ingredients
- 1 tbsp Olive Oil
- 1 Onion, diced
- 2 Celery Stalks, diced
- 1 Carrot, diced
- 1 Courgette, diced
- 2 Garlic Cloves, crushed
- 1 tbsp Tomato Puree
- 1 tsp Dried Oregano
- 400g Tin of Tomatoes
- 700 ml Vegetable stock made with 1 1/2 stock cubes
- 50g Mushrooms, sliced
- 2 tbsp Fresh Parsley
Instructions
- Heat 1 tbsp of olive oil in a large, non-stick saucepan which has a lid.
- Add the diced onion, celery, carrot, courgette and garlic. Cover the pan and let the vegetables cook until softened. It takes about 5 minutes.
- Stir in the tomato puree and oregano.
- Add the tinned tomatoes and cook for a few minutes. I always swirl out the empty can of tomatoes with some water to get the rest of the juice into the dish. Pour in the stock and add the mushrooms. Season with salt and pepper and simmer for about 10 minutes. By this time the soup will have thickened a little and the vegetables will be cooked through.
- Divide between bowls and serve with a garnish of parsley. You can also grate some hard Italian cheese such as pecorino or parmesan over the top. Enjoy!