This warming vegetable soup, served with buttered, crusty bread or garlic bread, is the ideal winter dish for lunch or supper.
2 tbsp olive oil
1 large onion, peeled and finely chopped
4 carrots, cut into large chunks
4 stalks of celery, cut into large chunks
1 medium potato, peeled and cut into small chunks
1 medium sweet potato, peeled and cut into small chunks
2 garlic cloves, finely chopped
2 cans chopped tomatoes
2 vegetable stock pots (or similar)
Salt and ground black pepper to taste
1 sprig thyme, chopped
2 sprigs of parsley, finely chopped
Heat the oil in a large saucepan, add the onion and cook over a medium heat for 5mins. Add the carrots, celery, potatoes and garlic and cook, stirring for a 10mins.
Add the tomatoes, stock, thyme, 600mls water and seasoning to taste. Bring to the boil, then reduce the heat and simmer for 20-30mins or until the potatoes are cooked. Add more water if needed.
Spoon into bowls, scatter with parsley and serves with buttered bread or garlic bread
Per serving: 239kcals, 7g fat , 1g sat fat, 5g protein, 9g fibre, 39g carbs, 20g sugar, 2.6g salt
Recipe is courtesy of villas.com, an accommodation rental site that has many properties available, where you can cook your own healthy recipes.