Chunky Vegetable Soup
Servings 4
Calories 239kcal
Ingredients
- 2 tbsp olive oil
- 1 large onion peeled and finely chopped
- 4 carrots cut into large chunks
- 4 stalks of celery cut into large chunks
- 1 medium potato peeled and cut into small chunks
- 1 medium sweet potato peeled and cut into small chunks
- 2 garlic cloves finely chopped
- 2 cans chopped tomatoes
- 2 vegetable stock pots or similar
- 600-900 mls water
- Salt and ground black pepper to taste
- 1 sprig thyme chopped
- 2 sprigs of parsley finely chopped
Instructions
- Heat the oil in a large saucepan, add the onion and cook over a medium heat for 5 mins. Add the carrots, celery, potatoes and garlic and cook for 10 mins, stirring occasionally.
- Add the tomatoes, stock, thyme, 600 mls water and seasoning to taste. Bring to the boil, then reduce the heat and simmer for 20-30 mins or until the potatoes are cooked. Add more water if needed.
- Spoon into bowls, scatter with parsley and serve with buttered bread or garlic bread.
Nutrition
Calories: 239kcal | Carbohydrates: 39g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 2.6mg | Fiber: 9g | Sugar: 20g