Spring Vegetables Soup
By: Julia
Published: Friday, April 29, 2016 - 7:41am

Ingredients




3 Medium Carrots
3 Celery Stalks
2 Large Potatoes
1 Small Onion
1 Cup Frozen/Fresh Peas
1 Vegetable Stock Cube
2 Tablespoons Sunflower Oil
Salt to taste

Preparation

1 Peel and dice the onion. Sauté it on a low-medium heat for 3-4 minutes, stirring occasionally. 2 Wash, peel and slice carrots, celery & potatoes. Add them to the pot as well as the peas and sauté for about 2 minutes before adding 1.5 liter of water. Season with salt (about 2 teaspoons) and bring to the boil. 3 Throw in the vegetable stock cube and reduce the heat to low-medium. 4 Cook for 30 minutes or until the vegetables are soft. 5 Spoon into bowls and serve! (Don’t forget to taste it one more time to see if it’s seasoned enough).

About

This 5 Vegetables Spring Soup is easy, light, vegetarian, and perfect for any time of the year!