Spring Vegetables Soup

• carrots3 medium
• celery stalks3
• potatoes2 large
• onion1 small
• peas1 cup
• vegetable stock cube1
• sunflower oil2 Tablespoons
• water6¼ cups
• salt and pepper5 servings

Instructions

1. 1

   Peel and dice the onion.

2. 2

   Heat the oil in a large pot on low-medium heat.

3. 3

   Saute the onion on a low-medium heat for 3-4 minutes, stirring occasionally.Wash, peel and slice carrots, celery, and potatoes.

4. 4

   Add them to the pot as well as the peas and saute for about 2 minutes before adding 1.5 liter of water.

5. 5

   Bring to a boil.Throw in the vegetable stock cube and reduce the heat to low-medium.Cook for 30 minutes or until the vegetables are soft.Taste and adjust seasoning with salt and pepper.Spoon into bowls and serve!