Spring Vegetables Soup
3 Medium Carrots
3 Celery Stalks
2 Large Potatoes
1 Small Onion
1 Cup Frozen/Fresh Peas
1 Vegetable Stock Cube
2 Tablespoons Sunflower Oil
Salt to taste
Peel and dice the onion. Sauté it on a low-medium heat for 3-4 minutes, stirring occasionally.
Wash, peel and slice carrots, celery & potatoes. Add them to the pot as well as the peas and sauté for about 2 minutes before adding 1.5 liter of water. Season with salt (about 2 teaspoons) and bring to the boil.
Throw in the vegetable stock cube and reduce the heat to low-medium.
Cook for 30 minutes or until the vegetables are soft.
Spoon into bowls and serve! (Don’t forget to taste it one more time to see if it’s seasoned enough).