Vegetable soup for a cold night

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Vegetable soup
Vegetable soup for a cold night

It’s winter here in Queensland, Australia. We only have short winters, but they’re cold.  And it gets dark early.  Which means it’s warm-me-up soup season!  And my Vegetable soup for a cold night is easy, filling and warming.

Serve it with a swirl of pesto, a sprinkle of parmesan, and fresh garlic bread.


You can also make it ahead and refrigerate it for a few days, or freeze it in lunch-sized containers and take it to work for lunch.


Prep: 15 mins | Cook: 30 mins | Serves:  2-3

Ingredients

2 medium sized potatoes
1 medium sized brown onion
2 carrots
1 stick of celery
100 ml olive oil
125 ml frozen cauliflower
125 ml frozen peas
1 x 300 g tin chick peas
1 tbsp garlic paste
1 litre vegetable stock, hot
1 teaspoon dried basil
salt and freshly ground black pepper to taste

To serve

Pesto
Freshly grated parmesan cheese
Garlic bread

Method

Peel and chop the potatoes, onion and carrots
Slice the celery
Put a large pan on a medium heat and add 2 tablespoons of olive oil
Add the potatoes, onion, carrots, celery and chick peas and stir together
Cook with the lid slightly ajar, stirring occasionally, for 10 mins, until the vegetables have softened
Add the cauliflower and peas
Stir the garlic paste into the hot vegetable stock and add to the soup
Stir through
Add the basil, salt and pepper
Cover the saucepan and simmer for 10 minutes
Taste and adjust seasoning
Ladle into serving bowls and stir through pesto and/or parmesan cheese to taste
Serve with garlic bread.