Here is a really easy, nutritious and filling veggie soup. You can put in an assortment of whatever you have in the fridge, but I'll give a list what I have used below.
I used a pressure cooker to make my soup, but you can use an ordinary pot too - it will just take a bit longer.
Fry one large chopped brown onion in a splash of olive oil. Add a teaspoon of crushed garlic.
Then, chop up 1.5kg to 2kg of mixed vegetables. I have used:
1/4 small pumpkin
2 Carrots
4 Baby marrows
1/2 small head of cauliflower
1 turnip
2 leeks
2 sticks of celery
2 green peppers
4 large tomatoes or two handfuls of baby tomatoes
Throw the whole lot in the pot with some fresh or dried thyme leaves and some fresh parsley.
Pour about 1 litre of boiling water over the vegetables (just enough water to cover the vegetables). Add 15ml vegetable stock, some salt and pepper.
If you want to add lentils, now is the time. Add about 150ml of dried red or brown lentils.
This is the stock which I used today. Try and look for something which is free from MSG.
Stir everything together. If you're using a pressure cooker, then cook on two rings for 20 minutes. If you are using a normal pot, then you will need to simmer the soup for about an hour, stirring it occasionally.
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