RCI-SP.003.0678.001
Thick Vegetable Soup
Thick Vegetable Soup Serve 4.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 2 tbsp
- onion1 largesliced
- sticks celery2 unitchopped
- (1 lb) carrots455 gpeeled and sliced
- 850 ml
- g(15 oz)can chopped tomatoes425 unit
- g( l oz) cracked wheat30 unit
- g(8 oz) courgettes sliced230 unit
- 1 unit
Method
1
Heat the sunflower oil in a large pot over medium heat, then add the sliced onion and chopped celery and sauté for 3-4 minutes until softened and fragrant.
2
Add the peeled and sliced carrots to the pot and cook for another 2 minutes, stirring occasionally.
2 minutes
3
Pour in the vegetable stock and bring the mixture to a boil, then reduce heat and let it simmer.
5 minutes
4
Add the chopped tomatoes and the cracked wheat to the pot, stirring well to combine.
5
Simmer the soup for about 15 minutes until the carrots are nearly tender and the wheat is softening.
15 minutes
6
Stir in the sliced courgettes and continue simmering for 5-7 minutes until all vegetables are tender but still hold their shape.
7
Season the soup with salt and pepper to taste, adjusting the seasoning as needed.
8
Ladle the thick vegetable soup into bowls and serve hot, optionally with crusty bread on the side.