Grandma’s vegetable soup

An oldie but a goodie! Takes a bit of time to prepare, but makes a warm, hearty snack on the run. Plan ahead and make this in the weekend to have ready for lunches or after-school snacks during the week.

Cooking directions

• Heat the oil in a saucepan.
• Cook the onion and carrot for 3 to 4 minutes.
• Add the remaining vegetables and cook for 4 to 5 minutes.
• Add the stock and simmer gently for 15 minutes or until the vegetables are tender.
• Puree with stick blender, mash with potato masher, or blend in food processor.

Try:

• Making extra and freezing.
• Adding a tin of lentils (drain and rinse before adding to soup).

Thanks to www.vegetables.co.nz for this recipe.

Ingredients

1 tablespoon vegetable oil

1 onion, peeled and chopped

2 carrots, chopped

2 small kumara, chopped

2 potatoes, chopped

3 sticks celery, chopped

1 1/2 cups pumpkin, peeled and chopped

6 cups vegetable stock, or one packet vegetable soup mix with 6 cups water