Simply sensational, this is the ultimate vegetable soup!

Often at the end of the week I have a few leftover ingredients in the fridge that I like to turn into soup. Soup that I either freeze or keep in the fridge for the following week's lunches.

This particular soup reminds me of the soups my grandmother used to make on the farm. Most of the ingredients in the soup were grown on her farms and kept through the winter months in their underground root cellar and used up until the following year's new bounty.

FARMHOUSE SOUP

SERVES: 4 to 6

INGRIEDIENTS

• 2 tablespoons olive oil

• 1 1/2 cups finely diced onion

• 1 cup finely diced carrot

• 1/2 cups finely diced celery

• 3 cloves garlic, minced

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 teaspoon dried oregano

• 1 teaspoon dried rosemary, crumbled in hands

• 1 potato, diced

• 1/3 cup dried red lentils, rinsed

• 4 cups low-sodium vegetable stock

• 1 cup cooked chickpeas

• 1 cup cooked rice

• 1/2 zucchini, diced

• 1 lemon

1. Heat oil in a large pot over medium heat. Add onion, carrot, celery and garlic. Cook, stirring occasionally until the onion has softened, about 8 - 10 minutes.

2. Add in salt, pepper, oregano, rosemary (crumbled in your hand first), potato, rinsed lentils and vegetable stock. Increase heat to high and bring to a boil. Then reduce heat to medium-low and simmer for 25 minutes, partially covered. Keep an eye on the liquid level, if it looks like it needs more add a bit of water.

3. Add in cooked chickpeas and rice, the zucchini, and continue to simmer for 5 minutes. Add the juice of 1 lemon. Taste and adjust seasoning.