Chunky Vegetable Soup

Really easy, great for using up leftover vegetables.

Ingredients

• Any vegetables that you know you’re not going to use up before they go off (i used one red pepper, one green pepper and 3 sticks of celery, but you can use basically anything you have)
• 2 small onions (or 1 large)
• 2 cloves of garlic
• a bit of oil
• 1 stock cube (chicken or vegetable will do)
• 2 teaspoons of tomato puree (optional)
• salt and pepper

Instructions

STEP 1:

Chop up the onions and garlic (use a garlic press if you have one but if not you can just crush and/or chop the garlic.)

STEP 2:

STEP 3:

add a little bit of oil to the bottom of a large saucepan, and add the onions and garlic. Put the lid on, and cook on a medium heat, stirring occasionally.

STEP 4:

STEP 5:

meanwhile, chop up the rest of the vegetables into quite small chunks.

STEP 6:

STEP 7:

once the onions are translucent, add the rest of the vegetables to the pan and replace the lid. Stir occasionally, until the vegetables are soft.

STEP 8:

STEP 9:

boil the kettle and make some stock. I used about 1 litre. Pour it into the pan until it covers the vegetables.

STEP 10:

STEP 11:

add two teaspoons of tomato puree, and add salt and pepper. Give it a good stir to mix everything together, and then put the lid on.

STEP 12:

STEP 13:

bring to the boil, and then reduce the heat and let it simmer for 20-30 minutes, stirring occasionally. (use your best judgement on how long to cook it – it depends on how soft you want the vegetables to be.)

STEP 14:

STEP 15:

taste, and add and more salt and pepper if you need to.

STEP 16:

STEP 17:

you’re done! I made about 4 servings with the ingredients listed, but you could easily double the quantities to make more if you want to.

STEP 18:

you can put the rest of the portions into tupperware containers and freeze them for later.