Nothing says winter warming, comfort food to me quite like a hearty homemade soup! I’ve posted a smooth, pureed veggie soup recipe before, this time round it’s a thick and chunky soup adapted from the newest addition to my recipe book collection (Simply Good Food by Justine Drake).
Veggie soup is such a lovely way to entice kids (big and small) to get in their five-a-day. It freezes very well – making for a great quick standby supper and is also very versatile, check out the variation ideas below the recipe.
- 1 tablespoons olive oil
- ½ cup water
- 1 onion, chopped
- 1 teaspoon crushed garlic
- 2 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 x 410g can tomatoes (I pureed 1 can and chopped the other)
- 1 teaspoon sugar
- 4 cups chicken or vegetable stock
- 2 teaspoons dried parsley
- 50g spinach, shredded
- salt and pepper, to taste
- handful fresh basil, torn
- Saute the onions, garlic, carrots and celery in the oil and water until soft and brown.
- Add the tomatoes. stock, sugar and parsley.
- Bring to the boil, then reduce the heat to simmer for 40 minutes.
- Add the spinach 5 minutes before the end of cooking time.
- Season well with salt and pepper, top with fresh basil and serve.
– Alternatively add 1½ cups soup mix (add at step 2).
– Serve with crusty with wholewheat bread spread with basil or garlic & a dash of olive oil.
– Add chopped zucchini and/or cauliflower florets for a more veggie-dense soup.
Adapted from Simply Good Food by Justine Drake