Chunky Vegetable Soup
Ingredients
- 1 large onion, finely chopped
- 50 gr. (2 oz.) butter
- 2 sticks celery, finely chopped
- 2 cloves garlic, crushed
- 1 bay leaf
- 1 tsp. fresh thyme leaves
- 2 medium sized carrots, chopped
- small
- 3 large charlotte potatoes, chopped
- small
- 4 fine green beans. chopped small
- 1 heaped tbsp. tomato purée
- 1 Knorr vegetable stock pot
- 2 beef tomatoes, skinned &
- whizzed with hand blender
- Approx. 1.75 lt. (3 pts.) water
- 1 medium sized tomato, skinned
- and chopped small
- 2 tbsp. frozen peas
- 25 grms. (1 oz.) soup pasta
- (such as orzo or star shaped tiny
- pasta)
- Chopped parsley
- You could also add finely chopped leeks and courgettes or any other veg you have in, chopped accordingly.
Method
Melt the butter in the pan and over a low heat, gently sweat the onions, celery and garlic, keeping the lid on, for about 10 minutes. Add the bay leaf and thyme leaves, stir round and cook for a couple of minutes more.
Stir in the chopped carrots, potatoes and beans. Still with the lid on, cook gently for a further 5 minutes.
Mix the tomato purée and the Knorr stock pot in 570 ml. (1pt.) of boiling water and add to the vegetables in the pan. Pour the blended tomatoes into a jug and make up the remaining 1.2 lt.
(2 pts) with water. Stir in
Finally add the frozen peas and the tiny pasta shapes.
Bring to the boil and simmer for about 20 to 30 minutes until the vegetables and pasta are cooked.
Stir in a little chopped parsley.
Serve with crusty or garlic bread.
