Fresh Vegetable Basil Soup

Ingredients:

• 3 tbsp butter
• 1 med onion, chopped
• 1 large stalk celery, sliced
• 1 large carrot (or baby carrots)
• 1 large thin skinned spud
• 2 large tomatoes (or cherry toms whole)
• 4 cups vegetable stock
• 3 tbsp coursely chopped fresh basil or 1 tsp dry basil
• 1/2 small head cauliflower in florets
• 2 small zucchini, big slices
• 1/2 pound fresh green peas, shelled
• Salt and pepper
• About 1/2 cup grated parmesan cheese

Method:

In a big pot over med heat, melt butter. Add onion, celery and carrot. Cook stirring occasionally until veges are soft but not brown (10 mins).

Meanwhile peel potatoe and cut into cubes. Peel and dice tomatoes unless from a can (you should have two cups). Add potatoe, tomatoes (leave cherry toms until later), stock and basil to pot. Bring to the boil then cover and simmer for 15 mins. Add cauliflower, zucchini and cherry toms then simmer for 10 mins. Add peas and simmer for another 5 mins or until all vegetables are tender. Season to taste with salt and pepper. Serve with parmesan cheese and freshly baked bread.