1 tsp. olive oil
1/2 medium onion, finely chopped
1/2 leek, white part only, finely sliced and washed
2 sticks of celery, chopped
1 cup salt-reduced gluten free vegetable stock
1 1/2 cups water
1/2 can chopped tomatoes
1/2 medium carrot, peeled and cut into 1cm cubes
100g pumpkin, peeled cut into 1cm cubes
1/2 cup broccoli, cut into florets and steamed
1. Gently heat the oil in a large saucepan. Add the onion, leek and celery and sauté over low heat until soft, about 5 mins.
2. Add the stock, water, tomatoes, carrot and pumpkin. Bring to the boil, then reduce the heat and simmer for 10 mins.
3. Top with the steamed broccoli and serve.