Vegetable Soup

Ingredients:

2 tbsp. Worcestershire sauce

1 pkg. Mushrooms (227g)

2 tsp oregano

2 tsp. basil

1/2 red onion

4 cloves garlic, crushed

2 celery stalks, chopped

2 sweet bell peppers, chopped

Chicken (or vegetable) stock, no salt added (900ml)

Whole plum tomatoes, fresh or canned (796ml)

4 carrots, sliced

1 head broccoli, chopped

1 cup spinach, chopped

Preparation:

1. Add Worcestershire sauce and mushrooms to pot, begin frying until softened.

2. Add next 6 ingredients and simmer until softened.

3. Add chicken stock, tomatoes and carrots and boil until carrots are almost cooked. Add broccoli and simmer. Once broccoli is almost cooked, reduce heat and add spinach.

4. Continue simmering until spinach is softened and serve warm.