Vegetable Soup
Servings: 10 People
Ingredients
- 3 Carrots , peeled, halved and sliced
- 8 Stalks Celery , sliced
- 4 Large Potatoes , peeled and chopped in 2cm cubes
- 2 Large Leeks , white and green parts, halved and thickly sliced
- 1 Onion , peeled and roughly chopped
- 4 Medium Courgettes , halved and thickly sliced
- ½ cup fresh Parsley Leaves
- 3 tbsp EVOO , extra virgin olive oil
- 1 tbsp Bay Leaves , ground
- 1 tbsp dry Coriander , ground
- 1 tbsp dry Thyme
- 2 Litres Chicken broth
- 2-3 Litres Water
- 1 ½ tbsp Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Set a large pot/casserole over high heat, add broth and the water along with the carrots, celery, potatoes, leeks, onions, bay leaves, coriander, thyme and the oil. Season with the salt and pepper and bring to a boil.
- Simmer with the lid on for 15’ and then add the courgettes and parsley, cooking for further 15’.