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Ingredients

  • 1kg carrots, peeled, thinly sliced
  • 4 medium tomatoes, diced
  • 4 large celery stalks, sliced
  • 2 large green capsicums, chopped
  • 1 bunch spring onions, chopped
  • 2 cloves garlic, crushed
  • 1 bunch flat-leaf parsley, chopped, plus extra to garnish
  • Herbs and pepper, to taste
  • 2 litres salt-reduced chicken or vegetable stock
  • 2 x 400g cans chopped tomatoes

Method

  • STEP 1
    Place chopped vegetables in a large pot and add herbs and pepper to taste. Stir through stock and 500ml water. Cover and bring to boil. Reduce heat and simmer for 12 minutes.
  • STEP 2
    Stir through cans of tomatoes and simmer for a further 5 minutes. Season to taste.
  • STEP 3
    Serve with fresh parsley, if desired.
  • STEP 4
    Once soup is cook, freeze the excess.
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