Vegetable Soup
Servings: 4
Ingredients
- 1 medium onion finely chopped
- 1 large celery stick roughly chopped
- 4 whole peeled tomatoes chopped
- 4 medium carrots chopped
- 1 clove garlic finely chopped
- 3 large sweet potatoes skin removed and chopped into chunks
- 6 cups water
- 1 tsp mixed dried herbs
- handful baby spinach for garnish
Instructions
- Sauté the onion, celery, carrots, garlic and dried herbs in a non-stick pan until the onion is translucent and the carrots are starting to get softer
- Remove from the pan and place in a large pot
- Add the sweet potato chunks to the pot
- Add the water and bring to the boil
- Reduce heat and simmer for about half an hour until all the vegetables are soft
- If the consistency becomes too thick, add some more water
- Serve this with some low GI seed loaf and baby spinach
Notes
Tip To add some protein to this soup, you can add a cup of tinned lentils or chickpeas. Remember to rinse and drain them. If you prefer smooth soups, blend the soup for a couple of minutes in a blender before serving.