There is nothing better than a really nice soup on a cold day! This is a really nice, chunky vegetable soup that tastes great with fresh bread!
Hints & Tips
- Feel free to add in other spices such as 1 teaspoon of fennel, cloves and/or cinnamon.
- You can replace the sweet potato with cauliflower or the pumpkin with swede or turnip. You can alos add a stick of chopped celery too!
- DF, SF, Veg, V.
- Category: Dairy Free, Entree, Main Course, Soup, Sugar Free, Vegetables, Vegetarian
Ingredients
- 1 tablespoon Olive Oil
- Salt
- 400 grams Tin Cannellini Beans, Rinsed & Drained
- 80 grams Frozen peas
- 1 Vegetable Stock Cube
- 1 cup Fresh Coriander, Chopped
- 6 Bay Leaves
- 2 tablespoons Tomato Puree or Paste
- 400 grams Tin Chopped Tomatoes in Juice
- 1 Sweet Potato, Peeled & Cut into Large Chunks
- 200 grams Pumpkin, Cut into Chunks
- 2 Carrots, Washed & Cut into Large Chunks
- 2 Leeks, Trimmed & Cut into Fine Rings
- 6 Cloves Garlic, Peeled & Thinly sliced
- 1 Large Brown Onion, Finely Chopped
- Pepper
Instructions
- Heat the olive oil in a medium sized sauce pan. Fry the onions until golden brown.
- Add the garlic and stir-fry for 5 minutes.
- Add the leeks, carrot, pumpkin and sweet potato and stir well.
- Add the canned tomato, tomato puree/paste, bay leaves, coriander to the pan and then crumble in the stock cube.
- Add 1 litre of water. Bring to boil, then cover with a lid and simmer very gently on a low heat for 45 minutes.
- Add the peas and cannellini beans and simmer for a further 10 minutes or until peas are cooked.
- Season with salt and pepper to taste.
- Serve with nice bread.
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