This is a simple but tasty vegetable soup that I made to use up a variety of different vegetables in my fridge. Sometimes I get a little carried away at the farmer’s market and buy more produce than I end up using in a week, but fortunately there is always soup to take care of any extras
Tomato Vegetable Soup
2 tablespoons oil (butter/ghee/coconut oil)
1 onion, peeled and diced
3-4 cloves garlic, peeled and chopped
3 ribs celery, sliced
3 carrots, peeled and sliced
1 leek (white and lighter green parts only)
4 cups chicken stock or vegetable stock
1 large can tomatoes (I used Pomi Chopped Tomatoes which is 26oz)
1 cup (approx.) chopped cauliflower
1 cup (approx.) chopped broccoli
1 turnip, peeled and diced
2 small zucchini, sliced or diced
6-8 button mushrooms, sliced
2 teaspoons dried basil (use fresh for even better flavor!)
1/2 teaspoon dried thyme (use fresh for even better flavor!)
1 teaspoon sea salt (or to taste)
Optional: parmesan and fresh parsley for serving
1. Heat oil in a large pot. Add the onion and saute for 5 minutes or so.
2. Add the garlic, celery, carrots and leek. Cook for a further 5 minutes.
3. Add the stock, tomatoes and all remaining vegetables except for quick cooking ones (like zucchini because I don’t like it mushy!)
4. Add the basil, thyme, salt (to taste) and pepper.
5. Simmer for about 20-30 minutes, until all vegetables are cooked. I added the zucchini with about 10 minutes to go.
6. I love to serve this with a sprinkle of parmesan and a sprig of parsley!
Linking to: Sunday Night Soup Night, Souper Sundays @ Kahakai Kitchen, Sunday School, Monday Mania, Make Your Own Mondays, Inspire Me Monday, Fat Tuesday, Traditional Tuesdays, Real Food Wednesdays, Whole Food Wednesday, Allergy Free Wednesdays, Hearth and Soul Hop, Full Plate Thursdays, Simple Lives Thursday, Fight Back Friday, Freaky Friday, Fresh Bites Friday, Friday Food Flicks, Foodie Friday