This simple soup is nourishing and nurturing. It’s great Friday night fare, using up all the bits and pieces left in the fridge after a busy week. It also costs next to nothing to make, proving that eating well doesn’t have to be expensive.

Serves 4

+ dairy free (option)
+ gluten free (option)
+ vegetarian (option)
+ vegan (option)
+ quick fix

Ingredients

Onion, peeled and halved (Red onion, White onion,

Brown onion, Golden or Red Asian Shallot, Leek)
Garlic cloves, peeled
Fat (Olive oil, Meat drippings, Butter, Ghee, Macadamia oil)
Raw vegetables, sliced or diced (Capsicum, Carrot, Celery,

Corn kernels, Green beans, Peas, Snow peas, Potato,

Zucchini, Sweet potato, Kale, Broccoli, Mushrooms, Spinach)
Can diced tomatoes
Liquid (Water with Stock concentrate, Chicken stock,

Vegetable stock, Beef stock)
Stock concentrate or a Stock cube
Ready-to-eat starch (Canned beans, Cooked lentils, Cooked rice,
Cooked noodles, Cooked pasta)
Ready-to-eat meat (Roast lamb, Poached chicken, Beef ragù,
Salami, Fried bacon)
Toppings (Chilli flakes, Grated or Shaved cheese,

Fresh parsley, Fresh basil, Kale chips)
Bread or Gluten-free bread

Method

This recipe can be found on page 187 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...

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