Soul warming veggie soup

Ingredients:

Extra virgin olive oil

2 L stock (homemade or bought).. or 2 stock cubes (see stock options below)

1/4-1/2 cauliflower

1 broccoli head

1 cup frozen peas and corn

1 onion - diced

3 stalks celery

1-2 carrot

1 red capsicum diced

1 cup diced pumpkin or sweet potato

2 diced potatoes

6 mushrooms

1 can cannellini beans

2 teaspoons oregano

3 bay leaves

pepper

1 can diced tomatoes with basil (or 2 cups tomato passata)

Stock options: (can use one or a combination of below options)

1. Homemade chicken stock (whole chicken cooked for hours in water with 3 bay leaves, 1 whole onion, 1 carrot, celery stalk with leaves)

2. Shop bought stock (chicken or vegetable)

3. Water + 2 large chicken like stock cubes (I use Massel)

METHOD:

1. In a big casserole pot, simmer  the onion in approx 1/4 cup Extra virgin olive oil

2. Add diced celery stalk (can include some of the leaves if wanted), carrot and simmer for a few minutes.

3. Chop all other vegies, then add to the pot with your choice of stock.

4. Add oregano, pepper to taste and bay leaves (can also add fresh parsley if wanted)

5. Add diced tomatoes and tinned cannellini beans

6. Simmer for 2 hours, keep topping up with extra water every 1/2 hour or as needed

Notes:

1. You can cook onion with a bit more EVOO if not using homemade chicken stock

2. You can really use any vegies you have in the fridge - this recipe is very adaptable as long as you use basic ingredients of the stock/stock cubes, onion, herbs, tomatoes (tinned or passata)

3. If your kids won't eat soup, you could try pureeing!