This recipe for Chunky Vegetable Soup is absolutely guilt free and wholesome, vegan-friendly and low carb
1 kg frozen vegetables broccoli, cauliflower, green beans, carrots
2 gem squash halved and pits removed
1 litre vegetable stock
salt and black pepper to season
4 sticks celery chopped
handful parsley chopped
Add the frozen vegetables in a large pot on high heat with stock. Cook for 30 minutes.
Add the gem squash face down in another pot covered with water and cook until soft.
Carefully scoop out the squash and add the contents to the frozen vegetables pot.
Season with salt and pepper, add herbs and celery.
Cook for another 30 minutes until celery is soft.
Remove from pan and mash the vegetables with a masher until desired thickness is achieved.
Lastly, season to taste and serve hot with toasted garlic bruschetta.
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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.