Name: Vegetable soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 large onion finely chopped; 1 garlic clove finely chopped; 300g carrots peeled and finely diced; 2 sticks of celery finely chopped; 250g courgettes finely diced; 100g Savoy cabbage thick ribs removed, finely shredded; 1.2 litres vegetable stock; 1 unwaxed lemon zested and juiced; crusty bread to serve

Bowl of vegetable soup next to two slices of bread and a ramekin of lemon zest

2 tbsp olive oil
1 large onion
finely chopped
1 garlic clove
finely chopped
300g carrots
peeled and finely diced
2 sticks of celery
finely chopped
250g courgettes
finely diced
100g Savoy cabbage
thick ribs removed, finely shredded
1.2 litres vegetable stock
1 unwaxed lemon
zested and juiced
crusty bread
to serve

Method

step 1
Heat the oil in a large lidded pan over a medium heat. Tip in the onion and cook, stirring often, for 4-5 mins or until softened. Add the garlic and carrots, and stir them through the onions. Lower the heat and cover the pan. Cook for 10 mins, shaking the pan once or twice to mix the vegetables.
step 2
Mix through the celery and continue cooking for a further 5 mins, shaking the pan, then add the courgettes and cook for a few minutes more. Toss in the cabbage along with the stock, lemon zest and juice. Turn up the heat and bring to the boil, then reduce the heat and simmer for 5 mins. Season to taste and serve with crusty bread, if you like.