Rustic Vegetable Soup

Name: Rustic Vegetable Soup
Ingredients: 3 tablespoons olive oil; 3 carrots chopped; 1 celeriac trimmed, peeled and roughly chopped. Keep the outer leaves as they'll come in handy later; 2 onions chopped; 1 cauliflower stalk removed, trimmed into small florets; 1/2 savoy cabbage remove the core and outer leaves; 1 leek trimmed, washed and chopped; 1 courgette chopped; 6 1/3 cups water; 4 Knorr Vegetable Stock Pots; 1 handful fresh basil leaves roughly chopped; 1 sprig fresh thyme; 1 handful fresh parsley roughly chopped; 1 clove garlic finely chopped

14 ingredients

8 steps

Ingredients

3 tablespoons olive oil
3 carrots chopped
1 celeriac trimmed, peeled and roughly chopped. Keep the outer leaves as they'll come in handy later
2 onions chopped
1 cauliflower stalk removed, trimmed into small florets
1/2 savoy cabbage remove the core and outer leaves
1 leek trimmed, washed and chopped
1 courgette chopped
6 1/3 cups water
4 Knorr Vegetable Stock Pots
1 handful fresh basil leaves roughly chopped
1 sprig fresh thyme
1 handful fresh parsley roughly chopped
1 clove garlic finely chopped

Directions

1

1. Heat a generous amount of olive oil in a large, heavy-based saucepan and when hot, add the carrots, celeriac and onion.
2

Fry the vegetables to remove the water content. This intensifies the flavour.
3

Add the cauliflower, cabbage and a dash of olive oil. Stir in the leeks and courgette, and allow the vegetables to cook for 10 minutes.
4

Keep stirring the soup and pour in the water, adding the Knorr Vegetable Stock Pots.
5

Bring to the boil, then simmer for 15 minutes.
6

Next, add the discarded celeriac leaves, basil, parsley and thyme. I'm a big fan of basil, so I like to add a lot. It may seem like a lot of herbs, but it's a lot of soup!
7

Finish off with a generous dash of olive oil to give it a taste of the Mediterranean, a bit like Minestrone, and stir through the garlic to finish.
8

Your Knorr Vegetable Stock Pot Soup is now ready to serve. Delicious.