+Vegetable SoupThis hearty vegetable soup has just enough heart to be great for either a starter or a light meal. Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:EntreePrep Time:0 - 15 minsCooking Time:1 - 1½ hrsServes:5 - 6Ingredients1 1/3 cups Pams Soup Mix 6 cups of chicken or vegetable stock 2 tsp dried rosemary 1 medium onion, finely diced 3 cups of vegetables such as carrots, swede, potato, leeks and celery peeled and diced. Salt and freshly ground black pepper 2 Tbsp. of chopped parsleyInstructionsPlace soup mix in a heavy-based saucepan with stock and rosemary, bring to the boil, reduce to a simmer and cook covered for 1 hr. Add onion and mixed vegetables to the soup mixture and continue cooking for 20-30 minutes until vegetables are tender. Stir in parsley. Serve hot with crusty bread.