Spring Vegetables Soup

This 5 Vegetables Spring Soup is easy, light, vegetarian, and perfect for any time of the year!

This recipe contains carrots, celery, potatoes, onions, peas, vegetable bouillon, oil (sunflower), salt, water

5 portions servings

Prep time: 15 min

Cook time: 30 min

Ingredients:

• 3 Medium Carrots
• 3 Celery Stalks
• 2 Large Potatoes
• 1 Small Onion
• 1 Cup Frozen/Fresh Peas
• 1 Vegetable Stock Cube
• 2 Tablespoons Sunflower Oil
• Salt to taste
• 1.5 liter water

Instructions:

• 1. Peel and dice the onion. Sauté it on a low-medium heat for 3-4 minutes, stirring occasionally.
• 2. Wash, peel and slice carrots, celery & potatoes. Add them to the pot as well as the peas and sauté for about 2 minutes before adding 1.5 liter of water. Season with salt (about 2 teaspoons) and bring to the boil.
• 3. Throw in the vegetable stock cube and reduce the heat to low-medium.
• 4. Cook for 30 minutes or until the vegetables are soft.
• 5. Spoon into bowls and serve! (Don’t forget to taste it one more time to see if it’s seasoned enough).