Winter Veggie Soup

This is the simplest soup to make and so good for you. All of the vegetable ingredients, except one onion, are fresh out of my winter veggie patch. Cooking with organic veggies that are only a few minutes old can't be beaten for flavour and making the most of all those nutrients.

Here I have Kale, Celery, a small Zucchini and Silver beet. All high in vitamins and iron.

Add the Chopped onion to a saucepan and brown off with a small amount of Olive Oil (about a tablespoon).

Then add the chopped celery and zucchini and continue to stir for approximately 5 minutes.

Then add 4 cups of room temperature water and two teaspoons of stock powder to the saucepan, or stock powder to taste.

Cook for about 10 minutes or until the Celery is soft. Then add chopped Kale and Silver beet just before turning off your soup, the heat in the liquid will cook the leaves quickly. This stops the leafy green veggies from over cooking and losing their beautiful colour and vitamins.

Then you can eat this soup as it is, nice and chunky, or blend it in a food processor, or blender, for a smoother thick soup.