Recipe

Vegetable soup

Packed with the goodness of vegetables and energy dense pasta, this soup is a quick, easy and filling meal for families on the go. Serve with crusty warm bread to complete the meal.

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Vegetable soup
  • 1 tablespoon vegetable oil
  • 2 (400g) large brown onions, chopped finely
  • 2 (360g) large carrots, chopped coarsely
  • 8 (800g) stalks celery, trimmed, chopped coarsely
  • 3 clove garlic, crushed
  • 1 litre (4 cups) vegetable stock
  • 1 litre (4 cups) water
  • 3/4 cup (165g) soup pasta (see notes)
  • 2 (240g) medium zucchini, sliced thickly
  • 250 gram trimmed silver beet, chopped coarsely
  • salt and freshly ground black pepper, to season

Method

Vegetable soup
  • 1
    In a large saucepan, heat oil on medium heat; cook onion, carrot, celery and garlic, stirring, for about 5-10 minutes, or until vegetables soften.
  • 2
    Add stock and water; bring to the boil. Reduce heat; simmer, uncovered, for about 10 minutes. Add pasta and zucchini; simmer, uncovered, stirring occasionally, for about 5 minutes, or until pasta is tender. Add silver beet; cook, stirring, for about 30 seconds, or until silver beet wilts. Season before serving.

Notes

Recipe is not suitable to freeze. You will need about 1kg silver beet for this recipe. Soup pasta is a mixture of small pasta shapes, available in selected supermarkets. You could also use the same quantity of risoni pasta.

More From Women's Weekly Food