When nights get colder or you just need something comforting, there’s nothing so heart-warming as a bowl of soup. This recipe for classic vegetable soup is not only filling and nutritious but it is so cheap that even the most frugal budgets can accommodate it. A complete novice cook can also rustle this up in no-time. No excuses – get cooking.
Equipment:
Peeler
Large pan
Ingredients:
2 large potatoes
1 small onion
3 carrots
3 celery sticks
1 cup of frozen peas
1 and half liters of water
1 vegetable stock cube
2TBSP sunflower oil
Salt and pepper
Instructions:
Wash, peel and chop the potatoes, carrots, and celery
Peel and chop the onion
Add oil to the pan and add the onions
Sauté on a low to medium heat for 3-4 minutes
Add the potatoes, carrots, celery, and peas
Add water and stir
Bring to the boil then add the stock cube
Reduce heat and simmer for 30 minutes until vegetables are soft
Check for seasoning before serving (do not add salt until checking because stock cubes contain salt)
Can be blended or served chunky
