Ingredients
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2 Knorr Chicken Stock Pot
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1 Onionsdiced
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2 Celery Sticksdiced
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2 Carrotsdiced
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2 Zucchinidiced
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3 tbsp Olive oil
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3 TomatoesMedium, diced
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200gr Instant Polenta
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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.
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Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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 |
