Chunky Vegetable Soup
You can make this soup on the hob or in the oven, and can use whatever veg you fancy really.
Free from: gluten, nut, oil, soya, wheat, yeast
This is a vegan recipe
- 1 onion (finely chopped)
- 2 celery sticks (finely chopped)
- 2 carrots (chopped)
- 2 handfuls butternut squash (chopped)
- 4 handfuls cauliflower (chopped)
- 1 handful frozen spinach
- 1/2 cup frozen peas
- 1 tin beans or chickpeas (drained)
- 1 tbsp tomato purée
- 1/2 tsp each of garlic granules, onion granules and Italian seasoning
- salt and pepper (to taste)
Either in an oven proof dish or a large saucepan with a lid add the onions, celery, garlic granules, onion granules and Italian seasoning. Add a splash of water, then...
If using the oven... put the lid on and pop into an oven which has been preheated to about 175C
Or if using the hob.... bring to boil then turn down the heat, cover and simmer.
Keep an eye on your onion and celery. If it dries out add a splash more water. When it’s soft add the carrot, butternut squash and cauliflower. Add enough water to cover then continue to cook until all the veg is soft.
When all the veg is cooked use a hand blender to blitz the soup partially to thicken it. You want to leave lots of chunky bits.
Add the frozen veg, the tomato purée and the tinned beans or chickpeas. Season with salt and pepper then serve with crusty bread.