Mixed Veg Soup

This is one of those, throw everything from your fridge and freezer into a pot kind of soup. The vegetables can vary depending on what you have on hand, as well as, your preferences. The same goes with the amounts, it all depends on what you like. 

This soup is super comforting, packed with Vitamin A, various B Vitamins, Vitamin C, and Vitamin K. It is also packed with Iron, Magnesium, Manganese, Phosphorus and Potassium. And we can't forget the protein! 

Ingredients: (+/- 6 servings) 

- 3 Leeks, sliced (can swap out with an Onion) 

- 3 large Carrots, sliced
- 1-2 Tbsp of garlic, crushed
- 3-4 medium Sweet potatoes, peeled and cubed
- 1-1 1/2 cups Green beans, frozen or fresh
- 1-2 cups Peas, frozen or fresh
- Spinach (the amount is dependent on your preference, I placed 4 large handfuls in)
- 2 cans of Beans (I used one 4 bean mix and another can of sugar beans)
- 1 tin of diced Tomatoes
- 1L Veg stock (follow the instructions on the package)
- 1 small tin of Tomato puree
- 1 Tbsp Balsamic vinegar
- 1-2 tsp Dried mixed herbs
- 1 tsp Oreganium
- Salt and Pepper

* Depending on your taste buds, you may need to balance the soup with some sugar or tomato sauce.

Method: 

1. Prep your veggies by peeling and slicing them all up, while your kettle boils for the stock.
2. Heat a large pot up and add some oil or water. Add your leeks and fry until they start to soften.
3. Add in your garlic and fry for another 2 minutes.
4. Add in the carrots and sweet potatoes.
5. Prepare your stock and then add it to the pot, along with the tinned tomato, tomato puree, beans, peas and green beans.
6. Add the balsamic vinegar and spices. Make sure to taste and adjust, if necessary.
7. Allow the soup to cook until the sweet potato is soft, about 30 mins or so, depending on the size of your cubes.
8. Add in the spinach and allow it wilt, just before serving.
9. Grab a bowl and spoon, and enjoy!

** I highly recommend this soup with bread, super delicious!