Serves
6
Prep
15
mins
Cooking
60
mins
Hearty Vegetable Soup
Directions
Step 1
Prepare soup mix according to on-pack preparation instructions and set aside.
Step 2
Heat the oil in a large pot and add onion, bacon, carrots, celery and garlic, cooking until onion is just tender.
Step 3
Pour in the stock, water, Soup Mix, potatoes and herbs. Bring to the boil and simmer for approximately 45 minutes.
Step 4
Add zucchini and silverbeet and cook for a further 5 minutes until vegetables are tender. Season to taste and serve with parmesan.
Tips
- Try a dollop of pesto when serving soup
- Substitute bacon with ham hock or bacon bones. shred the meat from the hock and add to the soup
- Try adding chard or covolo nero in place of spinach or silverbeet
- Use any other favourite vegetables such as pumpkin, cauliflower, green beans or capsicum
Ingredients
- 3/4 cup McKenzie's Soup Mix, rinsed
- 2 tbsp olive oil
- 1 onion
- 2 rashers bacon, diced
- 2 carrots, diced
- 1 celery stick, chopped
- 3-4 garlic cloves, finely chopped
- 1 litre chicken or vegetable stock
- 1 1/2 cups water water
- 2 potatoes, diced
- 1 bay leaf
- 1 sprig rosemary
- 2 zucchini, sliced
- 100g silverbeet or spinach, shredded
- To taste, McKenzie's Australian Natural Sea Salt Grinder
- To taste, McKenzie's Whole Black Peppercorn Grinder
- Grated parmesan, for serving
