Ingredients

1 tablespoon olive oil
1 large onion chopped
2 garlic cloves, chopped
450g mixed vegetables (e.g. carrots, celery. leeks, cabbage) roughly chopped
1 litre low salt vegetable stock
Freshly ground black pepper

Method

1) Heat the oil in a large saucepan and gently fry the onion and garlic for 5 – 10 minutes, until soft.
2) Add the mixed vegetables and low salt stock to the pan saucepan and bring to the boil. Cover and simmer for about 20 – 30 minutes until the vegetables are tender.
3) Remove from the heat and use a food processor or a hand blender to blend to a smooth consistency, season with black pepper.  

Suggestions

Add a handful of chopped fresh herbs before serving to add extra flavour.
For a creamy vegetable soup, stir in some low fat crème fraiche before serving or substitute some of the stock for milk.
For a hearty soup, add some root vegetables such as potato, sweet potato or parsnips. Alternatively add some canned beans (with no added salt) such as kidney or butter beans towards the end of the cooking time.

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