2Large sticks celery, including tops, chopped into chunks
10Brussels sprouts
12Mushrooms cut into quarters
1/2Head broccoli, chopped
1/4Cauliflower, chopped
1Small turnip peeled & chopped
1Zucchini, chopped into cubes
4Cloves garlic, crushed
1/4tspChilli paste (optional)
1/2tspCurry powder
2tspMassel chicken stock powder
3Bay leaves
1/2tspDried mixed herbs
Instructions
Place all ingredients (except zucchini), into a large saucepan andcover with water. Stir the contents as you bring them to a boil.
Reduce heat to low and simmer for 30 minutes.
Add zucchini and simmer a further 20-30 minutes (zucchinishould not become mushy).
Remove bay leaves.
Serve while still chunky and sprinkle with black pepper.
Notes
This soup is ideal for the cooler months is easy to digest and provides an abundance of vitamins, minerals, and antioxidants. It is also suitable for freezing.