Light Vegetable Soup
Serves: 4
Ingredients
• 2 Cups of good quality vegetable stock
• 2 Carrots
• 2 Sticks of celery, chopped
• 1 Onion, chopped
• ¼ Cup roughly chopped parsley
• 14 oz Tin of crushed tomatoes
• ¼ Cup finely shredded basil
• 1 Tablespoon rosemary, finely chopped
Method
1. Bring stock to a boil in a large saucepan.
2. Add carrot, celery, onion, parsley and tomato and simmer gently for 30 minutes.
3. Stir through basil and rosemary and season to taste.
Note: If you would like to make it beef and vegetable soup you can add 4 x 4 oz diced beef (females) or 4 x 7 oz diced beef (males) with parsley and tomato. Simmer for 1 hr or until beef is tender.
Note: if you choose to use this recipe just as a vegetable soup you can have it unlimited, if you add protein to the soup you can only use it as your protein serve.