Hearty and delicious, this vegetarian winter soup recipe doubles up easily to feed a crowd.
Ingredients needed for super easy, vegetarian soup
Serves 6 – 8)
1 x 410 g can Rhodes Quality Tomato Chopped & Peeled
1 x 410 g can Rhodes Quality Three Bean Mix
30 ml (2 Tbsp) sunflower oil
1 onion, chopped into small dice
2 carrots, chopped into small dice
1 leek, sliced and washed
2 celery sticks, chopped into small dice
2 garlic cloves, crushed
1 large sweet potato, peeled and cubed
200g peeled butternut, cubed
1 lt. (4 cups) prepared vegetable stock
1 50 g packet brown onion soup mix
Make sure you have some delicious, fresh bread to serve with the soup.
Heat the oil in a large saucepan.
Add the onions, carrots, leek, celery and garlic.
Cook, stirring often over a high heat until the vegetables start to soften without browning.
Add the butternut and cook for a few minutes more.
Add the prepared vegetable stock and the Rhodes Quality Chopped & Peeled Tomatoes and bring to the boil.
Turn the heat down and simmer until the vegetables and potatoes are tender.
Mix the soup powder with a 500 ml (2 cups) of water and then stir into the soup.
Stir until thickened.
Add the Rhodes Quality Three Bean Mix and heat through.
Season well with salt and freshly ground black pepper. Time to enjoy this vegetarian winter soup.
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