Vegetable Soup

Ingredients

For 6 portions

• 🧅 1 medium onions
• 🥕 3 medium carrots
• 🧅 1 medium leek
• 🪴 100g celery
• 🥦 250g broccoli
• 🥦 200g cauliflower
• 🪴 100g frozen peas
• 🧅 30g spring onions
• 🥤 1,500ml tap water
• 🏺 2 Tbsp olive oil
• 🌿 1 Tsp thyme
• 🌿 2 pieces bay leaf
• 🌿 10g parsley
• 🧂 1 Tsp salt

Method

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, leek and celery and cook for 5–6 minutes until softened.
2. Add the diced carrots and cook for another 3 minutes.
3. Pour in the water, add the thyme, bay leaf and a good pinch of salt. Bring to a boil, then reduce to a simmer for 10 minutes.
4. Add the broccoli and cauliflower florets. Simmer for 8–10 minutes until the vegetables are tender but still bright.
5. Stir in the peas and cook for a final 3–4 minutes. Remove the bay leaf.
6. Taste and adjust seasoning with more salt if needed. Ladle into bowls, garnish with sliced spring onions and chopped parsley. Serve with a spoonful of plain soy or coconut yogurt on the side if liked.