One of my current favourite recipes, this soul-soothing bowl of delicious homemade vegetable soup is perfect for lunch paired with crusty bread! Super easy and full of flavour!
INGREDIENTS
2 tbsp extra virgin olive oil
1 large onion, diced
3 cloves garlic, minced
3 medium carrots, diced
3 stalks celery, diced
3 medium courgettes, diced
2 medium potatoes, peeled and diced (or use 6-8 new potatoes)
2 tsp Oregano
4 cups vegetable broth + 1 cup water
2–15oz can diced tomatoes
1 bay leaf
1/4 cup parsley, chopped
1/2 cup spinach
1 tbsp freshly squeezed lemon juice, more to taste
Salt
Freshly ground black pepper
Chilli flakes to taste
INSTRUCTIONS
Heat the oil in a large pot on a low-medium heat. Once hot, add onion, garlic and a teaspoon salt and cook about 8 minutes. Add carrots, celery, potatoes, courgettes and cook for 5 more minutes, stirring often. Add oregano and chilli and cook for one more minute.
Add broth, water, tomatoes, bay leaf, and some fresh pepper. Bring to a boil and then reduce the heat to low and simmer, covered until the vegetables are tender, about 35 minutes. Add in the spinach leaves and let them wilt.
Remove from heat and stir in parsley and lemon juice. Remove bay leaf and season to taste.
NOTES
You can use any vegetables you have lying around for this soup. I often throw in sweetcorn, or add some chickpeas/ cannelinni beans. To make it even heartier throw in some rice!
Serve with a drizzle of olive oil and some fresh herbs on top with some hot crusty bread.
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