This aptly named soup is a perfect winter warmer to help deliver those vital nutrients in an easy to make, deeply flavoursome meal. Delicious and versatile, this low-cost recipe makes a very filling soup which is low in fat and very nutritious. This soup will give a comforting healthy hug if you are feeling under the weather, and what could be better on a cold soggy day, than the heavenly warming aroma of a big pot of goodness simmering on the stove top!
Prep: 15 mins
Cook: 40 mins
Can be frozen for up to 3 months. Defrost thoroughly before heating through.
Ingredients: - but not limited to - add or replace with what veggies and beans you have to hand.
1 Tbsp Extra virgin olive oil
1 medium onion – chopped
1 large carrot – chopped
2 sticks celery – finely sliced
3 cloves garlic minced
2” ginger – peeled and grated
1 Small sweet potato – peeled and chopped
1 Red pepper – de-seeded and chopped
400g tin chopped tomatoes
3 Tbsp Tomato Puree
400g tin cannellini, kidney beans or chick peas.
1 litre chicken / veg stock
Handful of kale / spinach – chopped
Handful peas ( can be frozen)
100g whole-wheat spaghetti – broken into bits/ macaroni or any other pasta.
2 tsp flat leaf parsley
Heat olive oil in large lidded pan.
Gently cook onion, carrot, celery, garlic, and ginger 15 mins until softened.
Add sweet potato, red pepper, tomatoes, puree, beans, and 1 litre stock. Cover with a lid and bring to the boil, then simmer for 15 mins.
Add , kale /spinach, peas and pasta and simmer until the pasta is cooked.
Add parsley and stir through.
Season to taste with pepper and serve with crusty seeded wholemeal bread.
*If you like things a little spicy, add ¼ tsp cayenne powder to the stock.
Shredded chicken or any beans and veggies you have to hand can be added to this dish too