I made this quick and easy dish last week as it is getting far too cold in Melbourne and this little beauty warms you right up. My husband isn’t a big soup person so added mini shells pasta to the soup and he ate it all up!
1 tbs butter
1 onion, diced
2 cloves garlic, crushed
3 carrots, peeled and sliced
3 sticks celery, sliced
1 zucchini, sliced
3 potatoes, cubed
2L of vegetable, beef or chicken stock
1 tin of chopped tomatoes
In a saucepan, melt the butter and add the onion and garlic. Sauté until translucent.
Add the celery, carrots, zucchini and potatoes and fry for 5 minutes.
Pour in the stock and tomatoes and bring to the boil.
Check for seasoning and add salt and pepper if required.
Simmer for 10-15 minutes until the vegetables are cooked.
OPTIONAL: If adding pasta, you will need to add more water to the pot as the pasta will soak it up whilst cooking.