Vegetable Soup

Serves: 3

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

​

Ingredients

• 1 Tablespoon Olive Oil

• 1 Tablespoon Unsalted Butter

• 1 Leek (White Part Only) Quartered & Finely Sliced

• 1 Large Carrot Diced

• 1 Parsnips Diced

• 1 Rib Celery Diced

• 1 Medium Potato Diced

• Salt

• Black Pepper

• 1/2 Teaspoon Dried Parsley

• 1/2 Teaspoon Italian Seasoning

• 2 Cloves Garlic Minced

• 200g Tin Chopped Tomatoes

• 3 Cups Vegetable Broth

• 1/4 Cup Peas

• 1/4 Cup Sweetcorn

• 1 Cup Kale Stalks Removed & Roughly Chopped

• 1/2 Tablespoon Fresh Flat Leaf Parsley Minced

• Splash Lemon Juice

​​

Directions

1. Place a medium to large soup pot over medium high heat, add the butter and the oil. Once melted together, add in the leeks, carrots, parsnips, celery and diced potatoes, plus a pinch or two of salt and black pepper, and cook those together for about 3-4 minutes, or until they begin to become slightly translucent.

2. Add the Italian seasoning and the dried parsley, along with the garlic, and stir those in to incorporate. Add the tomatoes followed by the vegetable stock and bring to the boil. Once boiling, reduce the heat so that the soup is gently simmering, cover, and allow to cook for 15 minutes, or until the vegetables are tender yet have a slight bite still.

3. Turn the heat off the soup, stir in the peas, kale, chopped parsley and the small squeeze of lemon, and taste to see if any additional salt and pepper is needed. Serve.

​

​

CREDIT: thecozyapron.com