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Courgette tomato soup

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 sticks celery, sliced
  • 1 (400g) tin chopped tomatoes
  • 2 teaspoons dried Italian herbs
  • 2 beef stock cubes
  • 1.5 litres water
  • 2 courgettes, quartered and sliced
  • 180g sliced cabbage
  • 1 teaspoon garlic salt
  • salt and ground black pepper to taste
  • freshly grated Parmesan cheese
  • Heat oil in a large stock pot over medium-high heat. Saute onion, carrot and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian herb seasoning and cook 5 minutes more, stirring frequently.
  • Dissolve stock cubes in water and stir into vegetables. Adjust heat to a medium simmer and cook approximately 10 minutes. Add courgettes and cabbage, sprinkle with garlic salt and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper and serve.