Farmhouse vegetable soup

Serves: 4
Preparation Time: 15
Cooking Time: 30


1 tbsp olive oil
2 carrots, peeled, finely diced
2 zucchini, finely diced
2 sticks celery, finely diced
1 brown onion, finely diced
200 g sweet potato, finely diced
200 g potato, finely diced
2 cloves, crushed
1 x 400 g can diced tomatoes
1 L (4 cups) Campbell’s Real Stock - Salt Reduced Vegetable
½ cup flat- leaf parsley leaves, finely chopped


1. Heat oil in a large saucepan over medium- high heat. Add carrots, zucchini, celery, onion, sweet potato, potato and garlic. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften.

2. Add tomatoes and Campbell’s Real Stock. Cover and bring to the boil. Reduce heat to medium- low and simmer, partially covered, for 15 minutes, or until vegetables are soft.

3. Ladle soup into bowls, sprinkle with parsley. Season with freshly ground black pepper. 


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