Vegetable Soup

I love winter. Cute clothes, warm food and snuggles. Mum used to make vegetable soup all the time, (and for those of you who've met my mum, you know that must mean it's simple.) It's such a versatile recipe and it keeps well so when it's too cold to stay out of the covers for long, it's easy just to reheat.

Vegetable Soup

(serves 6)

Ingredients

3 Carrots

1 Zucchini

4 Sticks of celery

4 Potatoes

1 Onion

1 Can of diced tomatoes

1 Can of mixed beans

1 Tablespoon olive oil

1/4 Cup of lemon juice

2 Cups vegetable stock

Method

If this soup weren't so good, there is no way I would be cutting up this many vegetables. Not a chance. But, once they're all diced, it's pretty simple. Throw the vegetables into a pot with the olive oil for about 10 minutes. When it looks like they'll start sticking to the pan, throw in the stock, juice, beans and tomatoes. Cover this little concoction and cook for another 15-20 minutes.

That's honestly it. Too easy, right? I also enjoy heating up dinner rolls to eat with it. Just butter them up and throw them under the grill til they're nice and warm.

Price

90c for the carrot

$1.26 for the zucchini

$2 for the potatoes

50c for the onion

40c for the diced tomato

$1 for the mixed beans

35c for the lemon juice

80c for the celery

25c for the vegetable stock (I use the stock cubes. It's much cheaper.)

Now, before you question how expensive this is ($7.46) consider how good it is for you. The fresh vegetables are divine and all things considered, if you were to go out and get one bowl of soup, it would cost you more than that anyway. So, verdict is, this soup, I always want it to live in my fridge.