Vegetable Soup Recipe
A simple, tasty and versatile vegetable soup.
Servings: 8 servings
Calories: 139kcal
Equipment
- large saucepan or boiler with lid
Ingredients
- 1 tablespoon olive oil
- 1 medium onion
- 2 bay leaves
- 1 tomato (or 6 cherry tomatoes)
- 2 medium potatoes
- 2 cauliflower florets
- 2 celery sticks
- 2 medium carrots
- 1 parsnip
- 1 small zucchini
- 1 teaspoon vegemite
- salt and pepper (to taste)
- ½ cup brown rice
- 4 cups vegetable stock (1 litre)
- 6 cups water
- 1 sprig parsley, chopped (optional)
Instructions
- Chop potatoes, cauliflower, celery, carrots, parsnip and zucchini into cubes (about 1.5cm x 1.5cm).
- Heat oil in large saucepan or boiler over medium heat. Add chopped onions and bay leaves and cook for 1 minute.
- Add chopped tomato and cook for another 2 minutes, stirring occasionally.
- Add the remaining chopped vegetables and cook for another 2 minutes, stirring occasionally.
- Add vegemite, salt and pepper and rice and cook for another 1 minute, stirring occasionally.
- Add the stock and water and turn heat to high until the soup comes to the boil. Simmer, uncovered, until the soup reduces by about ¼. Cover, and continue to simmer until vegetables are tender – about half an hour in total. Add chopped parsley, if desired.
Notes
Serving:
Serve warm/hot.
Storing:
You can store leftovers, covered, in the fridge for 2 days.
Freezing:
Store in an airtight container in the freezer for up to 3 months.
Tips:
- This recipe is very versatile – you can change up the veges you use. You should have about 5-6 cups of chopped veges in total.
- Taste the soup before serving and add more salt or pepper if necessary.
Nutrition
Calories: 139kcal | Carbohydrates: 28g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 525mg | Potassium: 501mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2973IU | Vitamin C: 22mg | Calcium: 37mg | Iron: 1mg