Thursday, 4 August 2011

Recipes - Veggie-ful Soup

Want a great, hearty, veggie packed soup for the whole family?  Look no further!  A great way to pack more veggies into your kids diet and a healthy lunch option for the whole family.  Freeze leftovers for up to three months and reheat for a quick dinner.

2 x cloves garlic, finely chopped
2 x brown onions, finely chopped
2 x carrots, finely chopped
2 x zucchini, finely chopped
4 x celery stalks, finely chopped
1 x leek, finely chopped
1/2 butternut pumpkin, peeled and chopped
1 x small sweet potato, peeled and chopped
2-3 potatoes, peeled and chopped
1 x parsnip, peeled and chopped
1/2 cabbage, chopped
1 x broccoli, cut into florets
1/2 cauliflower, cut into florets
2 tbs tomato paste
1 tsp sugar
2 x 400g tin tomatoes
1 x 400g tin chickpeas
1 x 400g tin lentils
1 x 400g tin red kidney beans
1 x 400g tin butter beans/white beans
200g short pasta, eg. shells, spirals, elbows etc
vegetable stock and water (amount varies)
salt and pepper to season

Step 1 - Heat oil on medium heat in a very large pot (approx. 10 L).  Add garlic, onion, carrot, zucchini, celery and leek and fry until veggies are soft, this can take up to ten minutes.  Add tomato paste and sugar and fry off for 2-3 minutes.
Step 2 - Reduce heat and add tin tomatoes, potato, pumpkin, sweet potato, parsnip cabbage, broccoli and cauliflower.  Add a few cups of stock and water, until the liquid is almost covering all the vegetables.  Put the lid on and slowly simmer for 4-6 hours, stirring periodically.
Step 3 - With about half an hour to go, add chickpeas, lentils, beans and pasta.  You may need to add a little more water at this stage to help the pasta cook through. 
Step 4 - Serve with a sprinkling of parmesan cheese or a few pieces of gbejniet, a lemon cheek and some fresh sourdough or pane di casa. 

1 comment:

  1. Wow ..... I'm sitting here with a full stomach, and that pic is making my mouth water! It looks so inviting.