HEALTHY HEARTY VEGGIE SOUP

Name: HEALTHY HEARTY VEGGIE SOUP
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8-10 bowls, 8-10 serving(s)
Ingredients: 2 tablespoons olive oil; 1 medium onion, sliced; 2 medium carrots, chopped into small pieces; 2 medium potatoes, chopped into small chunks; 1/2 capsicum, chopped into small pieces; 200 g mushrooms, diced roughly; 2 -3 handfuls spinach; 2/3 of a large cabbage, sliced; 1/2 leek, sliced finely; 4 celery ribs, chopped into small pieces; 2 red chilies, sliced finely; 1 liter salt reduced chicken stock; 1 liter salt reduced vegetable stock; 1 -1 1/2 cup water; 1 tablespoon basil; 1 tablespoon oregano; 1 tablespoon thyme; 2 bay leaves; 5 -6 garlic cloves, depending on taste; 410 g crushed tomatoes, canned; 1 teaspoon salt; lots cracked pepper; parsley, to serve; toasted sourdough bread, to serve

Submitted by roxy-rolla

"Developed this recipe whilst making a variation of the "Cabbage Soup Diet" cabbage soup! Very healthy dish packed with tons of vegetables and spices with very low salt/fat content - perfect to have as a light meal if you're watching your calorie intake. Family found it very tasty and agreed that the use of so many vegetables and slow cooking the soup on low for a few hours allowed a strong depth of flavour to develop. My carnivorous brother even devoured a huge bowl and soups/vegetables don't do much for him. Makes enough to feed a small army but is perfect for freezing."

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Ready In:: 2hrs 10mins
Ingredients:: 24
Yields:: 8-10 bowls
Serves:: 8-10

ingredients

2 tablespoons olive oil
1 medium onion, sliced
2 medium carrots, chopped into small pieces
2 medium potatoes, chopped into small chunks
¹⁄₂ capsicum, chopped into small pieces
200 g mushrooms, diced roughly
2 -3 handfuls spinach
²⁄₃ of a large cabbage, sliced
¹⁄₂ leek, sliced finely
4 celery ribs, chopped into small pieces
2 red chilies, sliced finely
1 liter salt reduced chicken stock
1 liter salt reduced vegetable stock
1 - 1 ¹⁄₂ cup water
1 tablespoon basil
1 tablespoon oregano
1 tablespoon thyme
2 bay leaves
5 -6 garlic cloves, depending on taste
410 g crushed tomatoes, canned
1 teaspoon salt
lots cracked pepper
parsley, to serve
toasted sourdough bread, to serve

directions

heat olive oil in large saucepan over medium heat til pan is hot.
add onions, leek, celery, carrot and capsicum and cook til onions and leeks are transparent, stirring regularly. 10 mins.
add chilli and garlic and sauté with vegetables for further 5-10 mins.
add potatoes, cabbage, oregano, thyme and basil and stir for 5 mins.
add both stocks, water, tomatoes and bay leaves to the pan and bring to a boil.
add salt and pepper and simmer on low for an hour to an hour and a half, stirring occasionally.
add mushrooms and simmer for a further half hour
ladle into bowls and serve with loosely shredded parsley and warm crusty bread.