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Vegetable Soup

Simple but tasty vegetable soup.
Print Recipe

Ingredients
  

  • 1 tablespoon olive oil
  • 2 onions chopped small
  • 2 cloves garlic
  • 8 cups stock – home made is best but I add a "Parsley and Garlic" flavoured stock cube for extra flavour
  • 1 1/2 to 2 1/2 cups* slow cooking vegetables eg potatoes, carrots, celery, cauliflower, chopped
  • 1 1/2 to 2 1/2 cups* fast cooking vegetables eg courgette, peas, beans, capsicum, broccoli, but NO tomatoes, chopped
  • Optional: 1/2 cup* small pasta
  • Salt & pepper
  • Optional: Parmesan sliced thinly

Instructions
 

  • Sauté onion and garlic in oil in a pot
  • Add slow cooking vegetables and stock to onion mixture
  • Cook for 20-30 minutes in closed pot
  • Just before you’re going to serve, add the fast cooking vegetables and pasta, and cook for another 10-15 minutes
  • Season with salt and pepper
  • Garnish with parmesan

Notes

Serve with crusty bread
* In total the vegetables (slow and fast) plus pasta should make about 4-5 cups.