Veggie Soup

Canteen = Everyday

Serves: 10 (1/2 cup serves)


olive oil
1 onion
2 cloves garlic
3 carrots
3 sticks celery, sliced
2 medium potatoes
1 zucchini
2L of vegetable stock
1 tin (425 g) chopped tomatoes
Bread slice/roll for serving (Optional)


Wash all the vegetables and peel the onion and garlic.
Slice all the vegetables except the onion and garlic and put aside.
Dice the onion and add it to the saucepan with the olive oil and crushed garlic. Sauté on medium until translucent.
Add the celery, carrots, zucchini and potatoes and fry for 5 minutes on medium.
Pour in the stock and tomatoes and bring to the boil.
Check for seasoning and use salt and pepper if required.
Simmer for 10-15 mins until the vegetables are cooked.
Serve in reusable cups/bowls with a slice of wholemeal bread / wholemeal bread roll, ½ cup for a snack, 1 cup for a main.

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