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1. In a soup pot over medium-high heat, heat the olive oil. Add the onion and celery. Cook, stirring often, for 5 minutes.
For this recipe you will need a 3.5–4 litre/6–7 pint deep-sided saucepan. Store your leftover vegetable soup in an airtight container in the fridge for up to three days. Vegetable soup freezes ...