Colorful winter Veggie soup

Posted by Maria Lennartz on Wednesday, August 21, 2019

colourful nutritious veggie soup
Method:
1.  Heat the olive oil in a casserole dish set over a medium heat.
2.  Add the onion, leek, garlic, and a generous pinch of salt, sweating for 7-8 minutes until softened.
3.  Stir in the remaining vegetables and then the stock. Bring to a simmer before reducing the heat to low and cooking for about 15 minutes until all the vegetables are tender to the tip of a knife.
4.  Stir in the olives and adjust the seasoning to taste with salt and pepper.
5.  Ladle into warm serving bowls and garnish with dill sprigs before serving.
Serves: 4
Ingredients

  • 2 tbsp olive oil
  • 1 onion, sliced
  • 1 large leek, halved, sliced, washed, and drained
  • 2 garlic cloves, finely chopped
  • 1 large green pepper, cored, seeded, and sliced
  • 2 large carrots, peeled into strips
  • 2  tomatoes, cored and cut into wedges
  • 240 g | 3 cups mixed wild mushrooms, brushed clean and roughly chopped
  • ADD ANY OTHER VEGGIES YOU HAVE IN THE CUPBOARD :)
  • 1 1/2 cups  vegetable stock
  • 100 g | 2/3 cup pitted black olives
  • Dill sprigs, to garnish
  • Salt
  • Freshly ground black pepper


Tags: healthy soup recipe