Homemade Vegetable Soup

Sorry for another poor quality photograph - it's the result of shooting under unnatural light. But if I wait for a bright day you could be waiting forever and you need this winter warmer in your life right now.

Homemade Vegetable Soup

Serves 6 - can be frozen (place in the fridge the night before it is needed).

♥ 2 tbsp olive oil
♥ 1 onion, diced
♥ 1 clove garlic, roughly chopped
♥ 2 carrots, peeled and diced
♥ 2 sticks celery, diced
♥ 2 medium courgettes, diced
♥ 400g can chopped tomatoes
♥ 1 large sprig basil, roughly chopped
♥ Salt and freshly ground black pepper
♥ 410g cannellini beans, drained and rinsed
♥ 1/2 spring pointed green cabbage, chopped
♥ To serve: grated parmesan sprinkled on top (optional)

What I love about this recipe is you can omit some ingredients quite easily if you don't have them - I rarely include the cabbage and basil - and you can add in alternative vegetables.

The best way to make this soup is to cook the ingredients as you go. Heat the olive oil in a large saucepan over a medium-low heat. Add the onion and garlic and gently fry as you peel and dice the carrots. Stir in and continue with the celery, followed by the courgettes. Cook the courgettes for about two minutes, then stir in the tomatoes. Fill the tomato can with water, twice, and mix into the vegetables along with the basil. Season and allow the soup to simmer gently for 30 minutes. Mix in the drained cannellini beans and the chopped cabbage and simmer gently for a further 30 minutes. The longer the soup cooks, the better it tastes. Divide between bowls, sprinkle with parmesan, and serve.

{ Full credit for this scrumptious dish goes to the Sunday Times 'Style' Magazine }

What now? Leave me a comment and tell me what you love to rustle up in the kitchen during the winter months! you can also follow me on bloglovin', tweet me or enter my giveaway.

♥