Vegetable soup

serves 4
ingredients
1 onion, diced
3 garlic cloves, finely chopped
1 tablespoon olive oil
175g/6oz carrots, chopped
175g/6oz celery, chopped
1 small courgette, chopped
1 small yellow squash, chopped,
200g/7oz fresh broccoli, broken
into florets
200g/7oz fresh cauliflower,
chopped
100g/4oz mushrooms, sliced
400g/14oz canned chopped
tomatoes
200ml/7fl oz tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
3 chicken stock cubes, crumbled
• Lightly sauté the garlic and onions in the oil. Add the carrots and celery,
and sweat for 3–5 minutes.
• Add the courgette and squash. Cook for a further 3–5 minutes, then add
the remaining ingredients and 1.8 litres/3pt water. Bring to the boil and
simmer for 15 minutes. Serve hot.