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This is a delicious fresh soup and I'll be eating it for my lunch all this week.
Ingredients
Makes 5 servings
- 1 tsp olive oil
- 1 onion
- 2 cloves garlic
- 2 carrots
- 1 sweet potato
- 1 small swede
- 2 leeks
- 1 chicken or veg stock cube
- 1 tin tomatoes
- 2 bay leaves
- 1 squirt tomato puree
- Handful of rougly chopped coriander stalks (optional but good)
- Big handful of frozen peas
- 1 tin cannellini beans
- salt and pepper
Preparation
Heat the oil in a lidded oven proof pan and fry the chopped onion and garlic gently for 5 mins. Add the washed and chopped leek. Peel and cut the carrots, swede and sweet potato into very big chunks. Add to the pan. Add the tomatoes, puree, bay leaves, coriander stalks (some dried coriander or even 1/2 tsp of ground coriander would probably have same effect) and crumbled stock cube. Top up the pan with probably quite a lot of water - 1 pint ish? - and bring to the boil.
Put the lid on and cook in the oven (or lowest heat on the hob) at about 140'c for 2.5 to 3 hours.
With a slotted spoon, pick out and discard the carrot, sweet potato, swede and bay leaves. Add the frozen peas and drained cannellini beans and some salt and pepper to taste. It can be frozen at this stage or simply brought back to a gentle simmer before serving.
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