Low Fat Vegetable Soup - cooking recipe

Ingredients

6 None carrots, peeled and chopped
2 None courgettes, peeled and chopped
1/2 stalk celery, trimmed and chopped
1 None cauliflower, broken into florets
1 None cabbage, trimmed and finely sliced
3 None yellow peppers, deseeded and chopped
3 None onions, peeled and finely diced
1 clove garlic, peeled and finely diced
1 tsp canola oil
450 g frozen green beans
2 tbsp vegetable stock powder
4 None tomatoes, chopped
None None Basil leaves, to garnish

Preparation

Heat the oil in a large saucepan on medium heat. Add the onions and garlic and saute for 3-4 mins. Add the chopped vegetables, except for the tomatoes and green beans. Add enough water to just cover the vegetables. Bring to a boil. Stir in the granulated vegetable bouillon. Reduce the heat to low and simmer for 10 mins.
Remove 2/3 of vegetables from the soup. Puree the remaining vegetables in the pan with an immersion blender. Return the chopped vegetables to the soup. Add the tomatoes and green beans. Bring to a simmer. Garnish with chopped fresh basil leaves.