Vegetable Soup

Top Tips:

• Choose organic whenever you can.
• Wash vegetables thoroughly.
• For added flavour & nutritional goodness leave skins on where possible.
• Cook double the amount & freeze – a convenient way to have a nutritional lunch when time is against you.

Ingredients:

• 1 tbsp. coconut oil or butter (if preferred)
• 1 leek, sliced
• 2 potatoes, chopped
• 3 stalks celery, chopped
• 1 onion, chopped
• 1 parsnip, chopped
• 2 litres vegetable stock
• Salt & pepper, to flavour

Method:

• Place coconut oil (or butter) in a large pot on a medium heat. When melted add the onion, potato & leek. Fry for 2 minutes then cover & sweat for 8 minutes.
• Add the stock, carrots, parsnips & celery, lower the heat & simmer for 20 minutes or until the vegetables are tender.
• Season to taste, serve chunky or blitz.