Classic vegetable soup recipe
A tasty, nourishing soup that's also a great way to use up leftovers and eat more veg. Try experimenting with different ingredients.
Prep: 15 mins
Cook: 25 mins
Serves 4
Ingredients
- 1 teaspoon vegetable oil
- 1 medium onion, peeled and chopped
- 2 carrots, chopped
- 1 leek, sliced
- 2 celery sticks, sliced
- 1 tin chopped tomatoes or 400g passata
- 1L reduced-salt vegetable stock
- 1 tablespoon tomato purée
- 50g sugar snap peas or green beans, sliced
- 50g frozen peas
- 40g dried pasta shapes
- 1.5 teaspoon dried mixed herbs
- 1 pinch ground black pepper
Method
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Heat the oil in a large saucepan. Add the onion, carrots, leek and celery, and fry gently for 3 or 4 minutes.
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Add the tomatoes, tomato purée, beans, frozen peas and stock. Bring to the boil and add the pasta, herbs and pepper.
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Lower the heat and simmer for 15 minutes or until the pasta is cooked, stirring frequently to make sure the pasta doesn't stick.
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Turn off the heat and leave to cool for a few minutes. Ladle into bowls and serve with a slice of wholemeal bread.
Information:Chill any soup that you don't need and keep in the fridge for up to 3 days, or freeze for up to 3 months.
