Mixed Vegetable Soup

Serves 6-8
Calories: 140kcal serving

Fresh, colourful, delicious and super-easy to make. Quantities are flexible, but these work well with the stock from one chicken carcass (add water if it's too thick). Ideally, chop the veg to pieces not much bigger than pea-size.

Swap or add other vegetables you have to hand, but keep it colourful! Try adding a small parsnip (chopped), white beans, or chick peas with the potatoes, or shredded cabbage, chopped broccoli, or courgette with the peas. Or add pasta 10 minutes from the end.

This is has a lovely fresh taste, but you can also add spices (e.g. 4 tsp crushed garlic, 1/4 tsp crushed chilli flakes, Italian seasoning, Za’atar, Cajun seasoning, or mild curry powder).

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Ingredients

1 onion, chopped
3 carrots, diced
3 sticks celery, chopped
3 tbsp olive oil
2 tbsp tomato paste
1 medium potato, cubed
1 red pepper, chopped
1½ litres chicken stock
1 cup peas
1 cup baby broad beans
1 cup sweetcorn
1 cup broccoli, chopped
½ courgette, chopped
salt & pepper

Method

1. Sweat onions, carrots, and celery in olive oil and tomato paste for about 10 minutes until the vegetables have softened.

2. Optional: Add any spices, and cook, stirring for another minute.

3. Pour in the stock. Add the potatoes and red pepper. Bring the soup to a boil. Turn down the heat, partially cover, and simmer gently for 20 minutes until the potatoes are tender.

4. Add the peas, broad beans, sweetcorn and broccoli, and simmer for a further 5 minutes. Season to taste.

5. Remove about 4 cups of the soup, and liquidise. Stir this back into the rest of the soup. Serve with fresh crusty bread.