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    Vegetable Soup

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    Vegetable Soup

    You may find it convenient to make this in double quantities (just prepare a few extra vegetables - you needn't worry about being precise with the quantities).

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 1 - 2


    • Pinch of dried oregano
    • 1 tsp olive oil
    • ½ small onion, finely chopped
    • 1 clove garlic, crushed
    • 150g diced vegetables (such as half a head of broccoli, 1 pepper, 1 carrot and 1 stick celery)
    • 200g passata
    • 300ml stock (made with half a stock cube)
    • salt and freshly ground pepper


    1. Heat the olive oil in a saucepan over a medium heat and add the onion. Stir for a minute or two until the onion is soft, but not brown.
    2. Add the garlic and diced vegetables and stir. Cover and leave to sweat for a couple of minutes. Add the passata, stock and oregano and simmer, covered, for 20 minutes, until all the vegetables are soft. Season to taste, and leave to cool completely before freezing.

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