The Spice Club Rich -filled vegetable soup

• 3 tablespoons extra virgin olive oil
• 1 large yellow onion, chopped
• 3 medium carrots, diced (about 250 g)
• 2 to 3 large stalks of celery, diced (about 150 g)
• 4 cloves garlic, finely chopped (about 2 tablespoons)
• salt and black pepper to taste
• 2 to 3 Yukon Gold potatoes, diced (about 250 g)
• 1 tablespoon tomato puree
• 1 can (400 g) diced tomatoes
• 1 cup frozen or fresh green beans, chopped
• 1 cup frozen or fresh corn kernels
• 1 cup frozen or fresh peas
• 2 cups baby spinach
• ⅓ cup chopped fresh parsley, plus extra for serving
• 1 tablespoon red wine vinegar
• 6 teaspoons The Spice Club Green Goddess spice mix

Step 1: Preparing the vegetables

• Heat the olive oil in a large soup pot over medium heat.
• Add the chopped onion, carrots and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables start to soften.
• Add the minced garlic and the spice club green goddess. Cook for another 1-2 minutes, until fragrant.

Step 2: Adding the potatoes and tomatoes

• Add the diced potatoes and tomato puree. Stir well and fry for 2 minutes.
• Add 2 liters of water the tomato cubes. Bring to the boil.

Step 3: Cooking the soup

• Reduce the heat and simmer the soup for 20 minutes, or until the potatoes are tender.
• Add the green beans, corn kernels and peas. Cook for another 5-7 minutes until the vegetables are cooked.

Step 4: Finishing the soup

• Stir the baby spinach, chopped parsley and red wine vinegar into the soup. Season with salt and pepper.
• Let the soup simmer gently for another 2-3 minutes.

Step 5: Serving

• Serve the soup warm, garnished with extra fresh parsley.