Vegetable Soup

Method

  • Heat oil in a large saucepan and add chopped onion. Cook for about 5 minutes stirring often. Add minced garlic and herbs and cook for a further 2 minutes, still stirring
  • Add chicken or vegetable broth and water
  • Bring the broth to boil. Add chopped cauliflower and carrots.
  • Reduce the heat, cover and simmer for about 35 minutes or until carrots and cauliflower are very tender
  • Remove pan from heat and use a hand blender to puree until the soup is smooth
  • Add the vinegar, salt and pepper and stir. Pour mixture into thermo flask in order to keep warm for lunch
  • You can try adding different vegetables and making bigger batches to freeze.

Ingredients

  • 2 tablespoon of Olive Oil
  • 1 large Onion
  • 2 large Carrots
  • 1 head of Cauliflower
  • 4 cloves Garlic
  • 1 litre Chicken or Vegetable Broth
  • 2 cups Water
  • 1 tablespoons of White Wine Vinegar
  • 2 2 teaspoons of Herbs de Provence
  • Salt & Pepper to taste

Vegetable Soup


Difficulty: Beginner
Serves: 6
Vegetable Soup

Description

If your kids are anything like ours were, no doubt you've got some fussy eaters! Anything that remotely resembles a vegetable gets the thumbs down and is an instant turn off for them. Soups like this are a game changer and highly nutritious too! It's delicious and they will have no idea they are eating the veggies. Carrots really are superfoods they are full of Vitamin A, that is not only good for eyesight but very beneficial for skin and is a powerful antioxidant fighting against free radicals. This recipe also contains cauliflower, which is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. All essential nutrients to support immune function and energy.

Ingredients

  • 2 tablespoon of Olive Oil
  • 1 large Onion
  • 2 large Carrots
  • 1 head of Cauliflower
  • 4 cloves Garlic
  • 1 litre Chicken or Vegetable Broth
  • 2 cups Water
  • 1 tablespoons of White Wine Vinegar
  • 2 2 teaspoons of Herbs de Provence
  • Salt & Pepper to taste

Method

  • Heat oil in a large saucepan and add chopped onion. Cook for about 5 minutes stirring often. Add minced garlic and herbs and cook for a further 2 minutes, still stirring
  • Add chicken or vegetable broth and water
  • Bring the broth to boil. Add chopped cauliflower and carrots.
  • Reduce the heat, cover and simmer for about 35 minutes or until carrots and cauliflower are very tender
  • Remove pan from heat and use a hand blender to puree until the soup is smooth
  • Add the vinegar, salt and pepper and stir. Pour mixture into thermo flask in order to keep warm for lunch
  • You can try adding different vegetables and making bigger batches to freeze.
  • If your kids are anything like ours were, no doubt you've got some fussy eaters! Anything that remotely resembles a vegetable gets the thumbs down and is an instant turn off for them. Soups like this are a game changer and highly nutritious too! It's delicious and they will have no idea they are eating the veggies. Carrots really are superfoods they are full of Vitamin A, that is not only good for eyesight but very beneficial for skin and is a powerful antioxidant fighting against free radicals. This recipe also contains cauliflower, which is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. All essential nutrients to support immune function and energy.
  • 2 tablespoon of Olive Oil
  • 1 large Onion
  • 2 large Carrots
  • 1 head of Cauliflower
  • 4 cloves Garlic
  • 1 litre Chicken or Vegetable Broth
  • 2 cups Water
  • 1 tablespoons of White Wine Vinegar
  • 2 2 teaspoons of Herbs de Provence
  • Salt & Pepper to taste

Method

  • Heat oil in a large saucepan and add chopped onion. Cook for about 5 minutes stirring often. Add minced garlic and herbs and cook for a further 2 minutes, still stirring
  • Add chicken or vegetable broth and water
  • Bring the broth to boil. Add chopped cauliflower and carrots.
  • Reduce the heat, cover and simmer for about 35 minutes or until carrots and cauliflower are very tender
  • Remove pan from heat and use a hand blender to puree until the soup is smooth
  • Add the vinegar, salt and pepper and stir. Pour mixture into thermo flask in order to keep warm for lunch
  • You can try adding different vegetables and making bigger batches to freeze.
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