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Vegetable Soup Recipe

You Will Love This Easy Mediterranean Vegetable Soup Recipe

A Quick- Healthy - Vegetable Soup Recipe

Here's a Vegetable Soup Recipe that's quick, easy and really good for you.
It makes a great starter, and also a tasty snack meal, lunch or supper.
It includes all of our favourite Med sun kissed vegetables that are freely available everywhere.
It can be topped with diced toast/sauteed croutons, our crispy parmesan croutons (see our tomato soup recipe) or served with crusty country bread. Check out our focaccia bread recipe.
A dream recipe for vegetarians.
Why not include it in your own Mediterranean diet. It's healthy and full of goodness.
Eat well - feel full and satisfied and lose those excess pounds without undue effort.

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Mediterranean Diet Vegetable Soup Recipe

Vegetable Soup Recipe Ingredients for Four People

Extra virgin olive oil for frying
1 medium onion, finely chopped
2 fat leeks finely sliced
3 large sticks of celery finely sliced
2 cloves of garlic - bashed
1 small red and yellow pepper cut into smallish dice (1/2")
2 medium carrots, cut into smallish dice (1/2")
1 medium potato, cut into smallish dice (1/2")
1 courgette cut into smallish dice (1/2")
1 small dried chilli, ground (optional)
1 litre of strong vegetable stock
A large handfull of roughly chopped fresh spinach
Salt and freshly ground black pepper
A handfull of fresh parsley, chopped finely

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Recipe Method

OK - first fry off the onion, leek and celery in a little olive oil over a medium heat, stirring well, until they are soft and golden brown. (It's best to use a large saucepan with a lid if you have one.)
Then add the garlic - reduce the heat and cook for a couple of minutes stirring occasionally.
Right - add the peppers, carrots and potato and stir for a couple of minutes.
Pour in the stock and stir again, adding a little salt and ground black pepper.
Bring this up to the boil and put on the lid.
Turn down the heat and allow to simmer gently for about 10 minutes, then add the courgette.
Bring back to the boil and simmer for a further 5 minutes.
Add the spinach and the parsley then take off the heat
Pour half of the soup into a mixing bowl and whizz until smooth with a stick blender...return this to the saucepan and stir well. Reheat if required.
Check the seasoning and adjust if necessary
Serve ladled into warmed bowls with croutons or crusty bread.