Hearty Veggie Soup – perfect for cold winter days!

 I was desperately craving for a delicious hearty soup to warm me inside out and so I decided to make this easy veggie soup which is just perfect for a snowy day! I guarantee you that you’ll love it! Even my boyfriend, who is very picky when it comes to soups, said that this was one of my best soup recipes.

This recipe is really easy to make. The only annoying part is when you have to peel the garlic cloves...arrrgh...I really hate it! But it’s worth it ‘cause you’ll love the subtle garlic flavor. Unfortunately I didn’t have any fresh herbs (that’s why I don’t like winter!! Less fresh veggies...) and I’m sure it would have been perfect with some fresh parsley on top. I also used some frozen celery leaves which are basically as good as fresh ones.

About the veggie mix... use any kind of veggie mix you like but try to use one that is as healthy as possible – low in salt and free of monoglutamate monosodium/ E621; It is ideal to have a homemade condiment mix so when the summer comes make sure you don’t forget to sundry some vegetables and prepare yourself an awesome-good-for-everything veggie mix :)

Ingredients for 6-8 servings:

2 carrots, sliced

1 big onion, diced

1/2 cup celery root, diced

1/2 cup green peas

1 red bell pepper, diced

6 garlic cloves, sliced

a 400g can of peeled, chopped tomatoes

Sea salt and pepper, to taste

1 tbsp sunflower oil

2 tbsp celery leaves, chopped

1 tbsp dry parsley

1 tbsp dry veggies mix (I used my homemade mix, you can find it here , but you can use any healthy, monoglutamate free, veggie mix)

fresh parsley, for garnish

Directions:

Heat the oil in medium pot.

Add diced onion and sauté until golden.

Fill two thirds of the pot with water. (6-8 cups of water)

Add condiments: salt, pepper, dry parsley, veggie mix.

Add sliced carrots, diced celery root, red bell pepper and peas.

Let it boil until all veggies are tender. (about half an hour)

Add chopped tomatoes, sliced garlic and celery leaves.

Let it boil for another 5 minutes.

Serve with fresh parsley on top. (Unfortunately I didn’t have any...)