Recipe | Soup
Vegetable Soup (Steven Thomas)

Simple, but tasty. Galit called it a light” meal.

1 tablespoon olive oil

2 onions, chopped small

2 cloves garlic

Sauté onion and garlic in oil

1 ½ to 2 ½ cups* slow cooking vegetables (eg potatoes, carrots, celery, cauliflower), chopped

8 cups stock – home made is best, but I add a “Parsley and Garlic” flavoured stock cube for extra flavour

Add to onion mixture

Cook for 20-30 minutes in closed pot

1 ½ to 2 ½ cups* fast cooking vegetables (eg courgette, peas, beans, capsicum, broccoli, but NO tomatoes), chopped

Optional: ½ cup* small pasta

Just before you’re going to serve, add, and cook for another 10-15 minutes

Salt & pepper

Season

Optional: Parmesan, sliced thinly

Garnish

Serve with crusty bread

* Making about 4-5 cups total.