Vegetable Soup Recipe Ingredients for Four People


    Extra virgin olive oil for frying
    1 medium onion, finely chopped
    2 fat leeks finely sliced
    3 large sticks of celery finely sliced
    2 cloves of garlic - bashed
    1 small red and yellow pepper cut into smallish dice (1/2")
    2 medium carrots, cut into smallish dice (1/2")
    1 courgette cut into smallish dice (1/2")
    1 small dried chilli, ground (optional) 
    1 litre of strong vegetable stock
    A large handfull of roughly chopped fresh spinach
    Salt and freshly ground black pepper
    A handfull of fresh parsley, chopped finely



 Recipe Method

    OK - first fry off the onion, leek and celery in a little olive oil over a medium heat, stirring well, until they are soft and golden brown. (It's best to use a large saucepan with a lid if you have one.)
    Then add the garlic - reduce the heat and cook for a couple of minutes stirring occasionally.
    Right - add the peppers and carrots and stir for a couple of minutes. 
    Pour in the stock and stir again, adding a little salt and ground black pepper.
    Bring this up to the boil and put on the lid.
    Turn down the heat and allow to simmer gently for about 10 minutes, then add the courgette.
    Bring back to the boil and simmer for a further 5 minutes.
    Add the spinach and the parsley then take off the heat.
    Check the seasoning and adjust if necessary.
    Serve ladled into warmed bowls garnished with croutons or crusty bread.  



https://www.cutting-edge-mediterranean-recipes.com/vegetable-soup-recipe.html