Chunky and hearty vegetable soup with lots of tomato flavour. Extra layers of flavours coming through from the herbs used.
Vegetable Soup
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Vegetable Soup
Servings: 6 People
Ingredients
- 2 Carrots , peeled, halved and sliced
- 8 stalks Celery , sliced
- 1 large Onion , peeled and roughly chopped
- 4 medium Courgettes , halved and sliced
- ½ cup fresh Parsley Leaves
- 5 medium Potatoes , peeled and roughly chopped
- 2 tbsp tomato paste
- 3 tbsp EVOO , extra virgin olive oil
- 1 tbsp bay leaves , ground
- 1 tbsp dry Coriander , ground
- 1 tbsp dry Thyme
- 1 cube Chicken Stock
- 2 Litres Water
- ½ tsp Red Chilli flakes
- 1 tbsp Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Set a large pot/casserole over high heat, add the water and the stock and bring to a boil. Add the carrots along with the celery, onions, potatoes, tomato paste, chilli flakes and the oil and bring back to a boil.
- Simmer with the lid on for 15’ and then add the courgettes, parsley, bay leaves, coriander and thyme, and season with the salt and pepper, cooking for further 15’.
