- 2 Knorr Chicken Stock Pot
- 1 Onionsdiced
- 2 Celery Sticksdiced
- 2 Carrotsdiced
- 2 Zucchinidiced
- 3 tbsp Olive oil
- 3 TomatoesMedium, diced
- 200gr Instant Polenta
- Boiling water
This was my first time cooking with polenta and I really enjoyed the texture it gave to the soup. Polenta elevates this veggie soup into a simple, weeknight meal.
In a large pan, heat the olive oil on medium heat and then add the diced onion, celery sticks, carrots and zucchini. Saute for a few minutes. Add the tomatoes and let them cook for 15 minutes.
In a jug, pour 4 cups of boiling water and whisk in 2 Knorr Chicken Stock Pots (you may use Vegetable Stock Pots for a vegetarian version). Dilute the stock pots and pour into the soup.
Bring the soup to a boil and then mix in the instant polenta. Let the soup simmer until the polenta has cooked and the soup thickened. Serve warm.
More Recipes: Soothing Traditional Soppa tal-Armla