Home | Little Steps to eating well and being active

5 mins.

Ingredients

• 1 clove garlic
• 1 1/2 pints vegetable stock (2 cubes)
• 2 medium sized carrots or 1 large carrot
• 1 small turnip or 1/2 of a large one
• Knob of butter
• 1 red onion
• 1 leek
• 2 sticks of celery
• Fresh parsley and thyme (you can use dried but fresh always gives a better flavour)
• Olive oil

Method

0. Heat 1 tablespoon of olive oil and a small knob of butter in a large saucepan
0. Chop the onion, carrot, celery, leek and turnip into small pieces (about 1 cm cube although there is no need to be too precise about this)
0. Saute all the vegetables in the oil for 10-15 minutes over a low heat, stirring occasionally
0. Then add the chopped clove of garlic, 1 tablespoon of herbs and 1 pints of vegetable stock. Vegetable soup can also be made with chicken stock for extra flavour
0. Bring the soup to the boil and simmer for about 40 minutes. Taste it to see if it needs extra salt or pepper
0. You can eat the soup as it is or cook it for another 20 minutes and liquidise it to make a smooth soup
0. Add some chopped fresh parsley and serve.

Tip: Vegetables are rich in antioxidants and vitamins but also have an incredible range of textures and flavours that can give a boost to any meal.

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