Mixed Vegetable Soup

Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 20 minutes

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Ingredients

• 2 courgettes (zucchini), chopped
• 250 g pumpkin, peeled and diced
• 1 stalk of celery, chopped
• 1 onion, chopped
• 1 vegetable stock cube
• 3 tablespoons olive oil
• 1 liter water

Optional Vegetables for Variation:

• Cauliflower
• Carrot
• Watercress
• Sweet potato
• Spinach

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Preparation Method

1. Prepare the Ingredients:
   Wash and chop the courgettes, pumpkin, celery, and onion into small pieces for even cooking.
2. Cook the Vegetables:
   In a large pot, heat the olive oil over medium heat. Add the onion and celery, and sauté for 2-3 minutes until softened.
3. Add the Vegetables and Broth:
   Add the courgettes, pumpkin, and the vegetable stock cube to the pot. Pour in 1 liter of water and stir to combine.
4. Simmer the Soup:
   Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until all the vegetables are tender.
5. Blend the Soup:
   Remove the pot from the heat and use a hand blender to blend the soup until smooth. If you prefer a chunkier texture, pulse the blender a few times to leave some pieces intact.
6. Season and Serve:
   Taste the soup and adjust the seasoning with salt and pepper if needed. Ladle the soup into bowls and serve warm.

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Tips and Variations

• Customize Your Veggies: Swap or add vegetables like cauliflower, carrots, watercress, sweet potato, or spinach for a unique flavor profile.
• Thicker Soup: Use less water or add a small potato for a creamier texture.
• Garnishes: Top with fresh herbs like parsley or chives, a drizzle of olive oil, or a dollop of yogurt for extra flavor.