Vegetable Soup

The beauty of this soup lies in its simplicity and the use of readily available ingredients. It is testament to the power of simple, wholesome ingredients coming together to create a dish that’s both comforting and nourishing.

By Mary Berry
From Saturday Kitchen

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 large potato, peeled and diced
• 1 zucchini, diced
• 1 cup of frozen peas
• 1 can of chopped tomatoes
• 4 cups of vegetable stock
• Salt and pepper to taste
• Fresh herbs (such as parsley or thyme) for garnish

Method

1. Sauté the Base Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking until they start to soften, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
2. Add the Remaining Vegetables: Incorporate the potato, zucchini, and frozen peas into the pot, stirring to mix them with the other vegetables.
3. Pour in the Liquids: Add the chopped tomatoes and vegetable stock. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to simmer.
4. Cook the Soup: Let the soup simmer gently for about 20-25 minutes, or until all the vegetables are tender.
5. Garnish and Serve: Once the vegetables are cooked through, check the seasoning and adjust if necessary. Serve the soup hot, garnished with fresh herbs.

Notes

1. This soup is incredibly adaptable. Feel free to add any other vegetables you have on hand.
2. Is this soup vegan? Yes, as long as vegetable stock is used, this soup is vegan-friendly.
3. Can I make it in a slow cooker? Yes, you can easily adapt this recipe for a slow cooker. Combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.