Ingredients
3 tomatoes
1 kg carrot
3 green capsicum
2 cups green beans
1 bunch celery & leaves
2 cups water
2 cups low sodium vegetable broth
2 (450 g) cans crushed tomatoes
herbs (to season)
spices, to season
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Chop vegies into small pieces. Place in pot with water, stock, canned tomatoes and spices. Boil two minutes. Reduce heat and simmer one hour, or until tender. Add more water if needed. Serve soup with parsley. You can add any vegies you like. Try broccoli, brussels sprouts, asparagus, onion and leafy greens.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups