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Ingredients
- 1 onion, diced
- 3 garlic cloves, finely chopped
- 1 tablespoon olive oil
- 175g/6oz carrots, chopped
- 175g/6oz celery, chopped
- 1 small courgette, chopped
- 1 small yellow squash, chopped,
- 200g/7oz fresh broccoli, broken into florets
- 200g/7oz fresh cauliflower,chopped
- 100g/4oz mushrooms, sliced
- 400g/14oz canned chopped tomatoes
- 200ml/7fl oz tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3 chicken stock cubes, crumbled
Instructions
- Lightly sauté the garlic and onions in the oil. Add the carrots and celery,
and sweat for 3–5 minutes. - Add the courgette and squash. Cook for a further 3–5 minutes, then add
the remaining ingredients and 1.8 litres/3pt water. Bring to the boil and
simmer for 15 minutes. Serve hot.
