Hearty Winter Vegetable Soup

Will the weather cooling down, it is time for foods that nourish and keep us warm. This soup is quick, healthy and can be tailored to your own preferences very easily!

From Wasteless Pantry:

  • 1 tablespoon olive oil
  • 1/2 teaspoon dried garlic granules or flakes
  • 1 teaspoon sweet paprika
  • 4 teaspoon chicken stock powder
  • 1/2 cup couscous or elbow pasta
  • 1 tablespoon dried parsley flakes

From your local grocer:

  • 2 medium brown onions, chopped
  • 3 celery stalks, chopped
  • 3 medium potatoes, chopped
  • 2 large parsnips or a handful of green beans, chopped
  • 2 large carrots, chopped

  1. Heat oil in a large saucepan; cook onion, celery, garlic & paprika until onion softens.
  2. Add other chopped vegetables, stock and 1.5L water; bring to boil. Reduce heat; simmer covered for 15 minutes or until vegetables are tender.
  3. Stir in couscous and parsley; cook, uncovered 2 minutes or until couscous is tender. *If using elbow pasta instead of couscous then pop in after simmering vegetables for 5-10 minutes as they take longer to cook than the couscous.

This should serve 4 depending on appetites and you can always add more chicken stock & water if you like more liquid in your soup.

Feel free to substitute whatever hard type vegetables you have in the crisper that need using such as broccoli stalks, cauliflower or cooked beans (navy, kidney, lima, chickpea, etc). Also, this is a great opportunity to use up any stale bread you have for dunking in the soup.

Remember to portion out any leftovers, if you have them, and pop in the freezer for ready to go meals in the future!

Happy eating!

Recipe adapted from: The Australian Women’s Weekly Fast Soup book

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