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Chunky winter vegetable soup

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B9, C
MineralsSelenium, Fluorine, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive or rice bran oil

  2. 3 onions, finely diced

  3. 3 cloves garlic, crushed

  4. 1L vegetable stock

  5. 2 cups tomato juice

  6. 8 small chat potatoes, halved

  7. 250g turnip or swede, cut in

  8. 2cm dice 500g carrots, cut in

  9. 2cm dice

  10. 4 small zucchini, cut in

  11. 2cm chunks

  12. 6 baby yellow (scallop) squash, halved

  13. 1/4 cup chopped flat-leaf parsley

  14. Bought green or black olive tapenade, to serve

  15. Multigrain and seed bread rolls, to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan over moderate heat. Cook onion and garlic, stirring, for 3 minutes until soft. Add stock ,juice, potato and turnip and bring to the boil. Reduce heat; simmer 25-30 minutes until turnip is tender.

  2. Add remaining ingredients except tapenade. Simmer for 5 minutes until vegetables are tender, stirring occasionally. Just before serving, stir through tapenade to taste. Serve soup in deep soup plates with extra tapenade and rolls.

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