Fresh Vegetable Soup
35 minutes
Coined "Garden of Edan Soup" for a reason, this soup is chock full of healthy veggies and simmered in tomato juice. Features carrot, broccoli, cabbage and broad beans.
Elaine Russell
1 person made this
Ingredients
Serves: 4
- 300ml water
- 1 vegetable stock cube, crumbled
- 1 litre tomato juice
- 2 garlic cloves, crushed
- 4 spring onions, finely diced
- 1 large potato, scrubbed and cut into cubes
- 1 large carrot, cut into cubes
- 100g frozen broccoli florets
- 100g white cabbage, finely grated or coarsely diced
- 1/2 cup (60g) frozen sliced green beans
- 1/3 cup (50g) frozen peas
- 1/3 cup (50g) frozen broad beans
- salt and pepper, to taste
- few sprigs of fresh basil, to garnish
Directions
Preparation:10min ›
Cook:25min ›
Ready in:35min
- Pour the water into a saucepan and bring to the boil. Stir in the stock cube, tomato juice, garlic, spring onions, potato and carrot. Return to the boil then reduce the heat. Cover then simmer the soup for about 10 minutes, stirring occasionally.
- Use a sharp knife to cut any large frozen broccoli florets into smaller pieces then add them to the soup with the cabbage, green beans, peas and broad beans. Bring the soup back to the boil then reduce the heat slightly but keep the soup simmering rapidly. Cook for about 5 minutes or until the vegetables are just tender but still firm.
- Taste and season the soup, then ladle it into warm bowls. Use scissors to snip some of the basil into shreds and scatter over the soup, discarding the tough ends of the sprigs. Add a whole sprig of basil to each portion and serve at once.
