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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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A Donna Hay recipe Ingredients:
2 teaspoons olive oil |
1 onion, finely chopped |
2 garlic cloves, crushed |
2 teaspoons lemon thyme leaves |
2 cups tomato puree |
2 cups chicken stock |
1 carrot, peeled and grated |
1 zucchini, peeled and grated (courgette) |
1 parsnip, peeled and grated |
sea salt and black pepper |
finely grated parmesan cheese, to serve |
Directions:
1. Heat a saucepan over medium-high heat.
2. Add the oil, onion, garlic and thyme and cook for 3 minutes or until soft.
3. Add the tomato, stock, carrot, zucchini and parsnip.
4. Cover and bring to the boil.
5. Allow to simmer rapidly for 15 minutes or until the vegetables are tender.
6. To serve, ladle into bowls and top with salt, pepper and parmesan.
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