Vegetable soup

This soup tastes wonderful, especially on a winter day so make double, eat some today and freeze the rest for a quick winter lunch.

Vegetable soup


Serves 6

2 Tbsp canola oil
1 onion, peeled and chopped
2 each of carrots, kumara and potatoes, washed and chopped
3 stalks celery, including leaves, chopped
1-2 cups peeled and chopped pumpkin
6 cups vegetable stock
freshly ground black pepper, to taste


Heat oil in a heavy-based saucepan and stir fry onion and carrot for 3-4 minutes.
Add remaining vegetables and stir fry for 4-5 minutes.
Add stock and simmer gently for 15 minutes or until vegetables are tender.
Add pepper and serve.

Tip: Slice vegetables into bite-sized pieces.
Variation: Purée for a smooth soup.

Nutrition Information Panel

Per Serving [6 Serves]
Energy 755kj
Protein 4.3g
Total fat 5.1g
- saturated fat 0.5g
Carbohydrates 31.7g
- sugars 15.2g
Fibre 4.3g
Sodium 852mg
Gluten 0g

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