Ingredients
Vegetable stock cube
2 individual, gluten-free variety
Brown onion
1 medium, coarsely chopped
Garlic
2 clove(s), finely chopped
Celery
2 stick(s), sliced
Carrot(s)
2 medium, cut into 1cm pieces
Zucchini
2 medium, cut into 1cm pieces
Red capsicum
1 medium, cut into 1.5cm pieces
Canned diced tomatoes
2 400g can, (2 x 400g cans)
Fresh basil
½ cup(s), shredded
Fresh flat-leaf parsley
⅓ cup(s), chopped
Instructions
Combine stock cubes with 4 cups (1 litre) boiling water in a large jug.
Place onion, garlic, celery, carrot, zucchini, capsicum, tomatoes and stock in a large saucepan over high heat. Bring to the boil.
Reduce heat and simmer, uncovered, for 15 minutes or until vegetables are tender.
Add basil and parsley and stir to combine.
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