Ingredients

  • ¼ cup vegetable oil
  • 2-4 cloves of garlic, minced
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery sticks, chopped
  • 2 ½ cups stock of your choice
  • 3 cups of leftover veggies (e.g. pumpkin, tomato, capsicum, zucchini)
  • Dollop of Farmers Union Greek Style Yogurt to serve (Natural or light)

Save those wilted veggies from ending up in the bin with this easy soup recipe for the warmer months!

Method

STEP 1
Put a large pot on medium heat and sauté the onion until soft. Add the garlic and chopped vegetables and cook for 5
minutes.

STEP 2
Add stock, herbs and spices of your choice and bring the soup to a boil. Once boiling, reduce heat and simmer
uncovered until veggies are soft – approx. 30 minutes.

STEP 3
Remove from heat, blend to your liking and let sit for 5 minutes.

STEP 4
Serve with a dollop of Farmers Union Greek Style Yogurt for a creamy finish! Store any left over soup in the fridge
in your Farmers Union Greek Style Yogurt.