It’s that time of the year when the cravings for hearty, hot meals are at their peak. Check out this vegetable soup, beautifully chunky, full of taste and absolutely healthy. All ingredients are from All About Fruit!
Ingredients
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1 tablespoon olive or rice bran oil
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3 onions, finely diced
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3 cloves garlic, crushed
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1L vegetable stock
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2 cups tomato juice
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8 small chat potatoes, halved
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250g turnip or swede, cut in 2cm cubes
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500g carrots, cut in 2cm dice
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4 small zucchini, cut in 2cm chunks
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6 baby yellow (scallop) squash, halved
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1?4 cup chopped flat-leaf parsley
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bought green or black olive tapenade, to serve
Heat oil in a large saucepan over moderate heat. Cook onion and garlic, stirring, for 3 minutes until soft. Add stock, juice, potato and turnip and bring to the boil. Reduce heat; simmer 25-30 minutes until turnip is tender.
Add remaining ingredients except tapenade. Simmer for 5 minutes until vegetables are tender, stirring occasionally. Just before serving, stir through tapenade to taste.
Serve soup in deep soup plates with extra tapenade and rolls.