Homemade Vegetable Soup: Recipe

Serves: 4-6

Making Time: 50 Minutes

Ingredients:

•          2 tbsp Olive oil
•          1 Large onion, finely chopped
•          2 Cloves garlic, minced
•          2 Medium carrots, diced
•          2 Celery sticks, diced
•          1 Medium courgette, diced
•          1 Medium potato, peeled and diced
•          400g Tin chopped tomatoes
•          1 litre Potts' Vegetable Stock (2 x 500ml cans)
•          1 tsp Dried thyme
•          1 Bay leaf
•          Salt and freshly ground black pepper, to taste
•          150g Kale or spinach, chopped
•          Juice of half a lemon
•          Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent
2. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant
3. Add the diced carrots, celery, courgette, and potato to the pot and continue to sauté for about 5 minutes, stirring occasionally
4. Pour in the chopped tomatoes with their juice and add the Potts' Vegetable Stock, dried thyme, and bay leaf. Stir to combine all ingredients
5. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the vegetables are tender
6. Stir in the chopped kale or spinach before allowing the soup to simmer for an additional 5 minutes or until the greens are wilted
7. Remove the bay leaf from the soup, season with salt and freshly ground black pepper to taste, and stir in the lemon juice to brighten the flavours
8. Finally, ladle the hot soup into bowls, garnish with freshly chopped parsley, and serve with crusty bread for a complete meal

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