I simply adore rustic vegetables soup! My grandmother used to make it for me when I was little. It was perfect for a winter’s day, but also served cold in the summer.
Ingredients for 4 servings
1 large onion chopped
2 carrots, chopped
50g of peas
50g of green beans
3 regular sized potatoes, chopped
2 celery sticks, chopped
1 tbsp oil
salt and pepper
Heat the oil in a large pan. Add the onion, carrots, green beans and celery and fry for 10 minutes, stirring from time to time.
Add the peas and cook for another minute.
Pour water in the pan and throw in the potatoes. Bring to the boil then cover pan with a lid and let it simmer for 10 minutes.
Add tomatoes and cook for 5 minutes. Season with lemon juice, salt and pepper.
Serve in a bowl and sprinkle parsley on top.