Super Vegetable Soup

This is my go to soup when I’m feeling under the weather, but it’s also a winter favourite of mine too. It packs loads of nutrition and vitamins to give you that extra boost when you need it and it tastes awesome too.


Ingredients – Makes 6

  • 10 ripe tomatoes
  • 1 large carrot
  • Half broccoli
  • 1 bell pepper (yellow)
  • 1 onion (white)
  • 2 cloves of garlic
  • 2 celery sticks
  • 2 large handfuls spinach
  • 1-1.2 litres vegetable stock
  • 2 big squeezes tomato puree
  • 6 branches thymes
  • Seasoning (salt & pepper)
  • Olive oil
  • Pinch of sugar

Method

Right, so lets prep those beautiful veggies. Take the 10 ripe tomatoes and chop them into quarters, remember to slice off any hard cores, as those bad boys do not soften during cooking and you don’t want them to ruin your soup. Peel 1 medium onion, 2 cloves of garlic, 1 large carrot and slice, dice and chop into small pieces. Chop 1 celery stick, half a broccoli and yellow bell pepper roughly the same size.

Prep done, now let’s make this high energy soup. Spoon 2 table spoons of olive oil into a large heavy-based pan and heat it over a low heat. Tip in the onion and garlic, once soft, season and add the carrot, broccoli and celery and mix them together with a wooden spoon, or what ever you have to hand. Still with the heat low, cook the vegetables until they’re soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cooPSX_20180831_202855k evenly and don’t stick to the bottom of the pan.

Holding the tube over the pan, squirt in about 2 table spoons of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and season. Take 6 stalks of thyme and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake – this will keep everything well mixed.

Slowly pour in the 1.2 litres of hot stock, stirring at the same time to mix it with the vegetables. Turn the heat up high and get things bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking. Add the spinach for the final 5 minutes.

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Nearly time to eat… Remove the pan from the heat, take the lid off, then fish out the pieces thyme and throw them away. Pour the soup into your blender until it’s about three-quarters full. Blitz until the soup’s smooth, then pour the puréed soup into a large bowl. Repeat with the soup that’s left in the pan. (The soup may now be frozen and should be good for up to 3 months. Defrost before reheating).

Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour’s not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Pour into bowls and serve with some homemade crunchy bread.

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