Vegetable soup

Name: Vegetable soup
Yield: 2 servings
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 small onion, peeled and chopped; 2 carrots, chopped; 2 sticks celery, chopped; 1 leek, chopped; 1 potato, peeled and chopped; 1/2 head celeriac, peeled and chopped; 2-3 tbsps fresh herbs eg thyme, rosemary, parsley; 1 bay leaf; Salt and pepper; 800 ml vegan/ veggie stock - maybe some more too; 1 couple of handfuls of greens eg baby leaf greens, kale, spring cabbage; Optional:; Some red lentil pasta cooked separately and added just before serving; Or a can of cannellini beans, drained, rinsed and added with the stock

Alessandra @alessa

Using up some vegetables to make a hearty, mellow, flavoursome soup.
I added red lentil pasta for some extra protein; cannellini or butter beans would work well too: add at the same time as the stock. #vegan #vegetarian

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Ingredients

2 servings

1 tbspolive oil
1small onion, peeled and chopped
2carrots, chopped
2 stickscelery, chopped
1leek, chopped
1potato, peeled and chopped
1/2 headceleriac, peeled and chopped
2-3 tbspsfresh herbs eg thyme, rosemary, parsley
1bay leaf
Salt and pepper
800 mlvegan/ veggie stock - maybe some more too
1couple of handfuls of greens eg baby leaf greens, kale, spring cabbage
Optional:
Some red lentil pasta cooked separately and added just before serving
Or a can of cannellini beans, drained, rinsed and added with the stock

Saved

Steps

1

Heat the oil in a pan. Add the onion, celery and carrots. Sauté for about 10 mins.
2

Add the potato, celeriac and leek. Sauté for about 5 mins.
3

Season and add the herbs. Sauté for about another 10 mins. Stir every now and then to make sure the veg don’t stick.
4

Add the stock. Bring to the boil. Cover and simmer til the vegetables are tender -
5

Roughly tear the greens. Stir through for 2-3 mins.
6

Serve and enjoy 😋