TOMATO VEGETABLE SPAGHETTI SOUP
A one pot soup, bringing together fresh seasonal ingredients to create a comforting soup made from a variety of vegetables infused with dried herbs and seasonings. A warming hearty soup full of texture and flavour. It is versatile, easy to make, and perfect for batch cooking.
Ingredients
- 165g or 2 cups leeks finely diced
- 125g or 1 cup brown or yellow onion, finely chopped
- 260g or 2 cups carrot, diced small
- 90g or 3/4 cup swede finely diced
- 200g or 1 cup turnip, finely diced
- 208g or 2 cups pumpkin diced small
- 180g or 2 cups tightly packed round, english green cabbage, chopped small
- 2.5 teasp Italian seasoning
- 3/4 teasp turmeric powder, optional
- 4 massel vegetable or chicken like stock cubes
- 400g crushed cooked tomato
- 140g or 3 tablespoons tomato paste
- 400g tinned tomato spaghetti
- 1.5 litres or 1500 mls spring water
Instructions
METHOD
- Heat 1-2 tablespoons of light tasting oil in a large cook pot over medium heat. Adding oil is optional otherwise add 2 tablespoons water.
- Add the diced leek and finely chopped onion and sauté for a few minutes until softened and translucent.
- Stir in carrot, swede, turnip, pumpkin and cabbage. Cook for about 5 minutes, stirring occasionally until vegetables begin to sweat down.
- Add Italian seasoning, turmeric and stock cubes. Pour in spring water and stir well to combine.
- Bring the soup to a gentle boil, then reduce heat to low. Cover and let it simmer for 15-20 minutes until vegetables become tender.
- Add in crushed tomato and tomato paste, cook a further 5-10 minutes allowing the flavours to meld together.
- Lastly add tomato spaghetti, stir through simmer 5 minutes.
- Taste the soup and adjust the seasoning as needed.
- Serve the soup while it is hot. Ladle soup into bowls and serve with crusty bread and spreads.