Ingredients
- Olive oil for frying
- 1 brown onion chopped
- 1 clove of garlic chopped
- 2 stalks of celery chopped
- 2 carrots chopped
- 1 tomato chopped
- (meat option: 300g of chicken or beef, chopped)
- 700g bottle of passata (bottled tomato found in the store near the tomato paste)
- 2 cups of spinach/kale/dandelion (or 1 cup of frozen spinach)
- 2 zucchini chopped
- 1 potato chopped
- 2 cups of cooked lentils/chick peas/red beans (or two regular tins)
- 2 cups of whatever other vegies you have on hand (eg. Brocolli, sweet potato, pumpkin)
- Water or stock
- Juice of one lemon/lime
- ½ cup olive oil
- sprinkle of chopped herbs (eg. parsely, basil)
Instructions
1) Add olive oil to large soup pot and heat to medium heat
2) Add chopped onions and garlic and fry for two minutes. Stir to stop from burning
3) Add celery, carrots and tomato and fry for five minutes. Stir occasionally to stop from sticking to the bottom
4) Meat option: add chopped chicken/beef and fry until sealed (about 3-5 minutes)
5) Add passata and stir
6) Add the rest of the ingredients except for the lemon/lime juice and the olive oil
7) Add enough water to cover the vegetables
8) Bring to the boil and then turn down the heat so the soup is bubbling just a little
9) Allow to simmer/bubble gently for three hours
10) Once you take the soup off the heat, stir it well to break up the larger vegetable chunks
11) Finally, add the olive oil and lemon/lime juice and stir well
12) Serve it up in soup bowls and top with the chopped herbs!