Spring Vegetables Soup

1. 1

   Peel and dice the onion. Saute it on a low-medium heat for 3-4 minutes, stirring occasionally.

2. 2

   Wash, peel and slice carrots, celery & potatoes. Add them to the pot as well as the peas and saute for about 2 minutes before adding 1.5 liter of water. Season with salt (about 2 teaspoons) and bring to the boil.

3. 3

   Throw in the vegetable stock cube and reduce the heat to low-medium.

4. 4

   Cook for 30 minutes or until the vegetables are soft.

5. 5

   Spoon into bowls and serve! (Don't forget to taste it one more time to see if it's seasoned enough).

* Per serving · 4 servings · Values may vary.

No additional tips available.