Vegetable Soup
I like to create mixed vegetable soups based on what I have in my kitchen. The base for it for me is always onion, celery and garlic. Then I throw in carrots, potatoes, or frozen vegetables like broccoli, green beans or cauliflower. Also, if I have any leftover cooked chicken breasts, I chop them up and throw them in to make veggie chicken soup.Any extra servings can be frozen for up to 6 months. Make bigger batches if you want to add more prepped meals for you week.Be creative and use what you have so that nothing is wasted in your kitchen.
Ingredients
- 1 tbsp Coconut oil
- 1 small Onion
- 1 stick Celery
- 1 clove garlic
- 1 cube Vegetable stock Made as per instructions on box
- 200 grams Vegetables of your choice
- 100 grams Potato
Instructions
- Heat a large pot on medium heat with the coconut oil
- Add the chopped onion, celery and garlic and fry until onion and celery soften. Around 3 - 5 mins
- Add the premade vegetable stock to the pot, followed but the chopped-up/Frozen vegetables.
- Then add the chopped-up potatoe.
- Bring to a boil , this will take a 3 - 5 mins
- Turn down the heat to low/medium and allow to cook for 20 mins
- You can either leave the veggies whole or take a hand blender and partially or fully blitz the ingredients.
- At this stage, if you have any left over cooked chicken you can throw it in chopped up and cook for a further 3 mins