This soup is brilliant for using up veg that you have in the cupboard or fridge that may be starting to go past its best. It’s also great because it means that the kids will have quite a lot of their ‘five a day’ in one meal and because it’s smooth they don’t act suspicious about what’s in it. In fact whenever I make it they ever moan and quite often ask for seconds.
This is the basic recipe and serves 2 adults and 2 children for two meals, but the beauty of this is that you can change it depending on what you have in the house and how many portions you want to make.
This time when I made it I added about half a head of broccoli I had left and half a pack of green beans.
1tbsp olive oil
1 sweet potato
2 cloves of garlic
1 tin chopped tomatoes
2 vegetable stock cubes
500ml boiling water
1 tbsp mixed herbs
100g brown rice spaghetti *optional*
Salt and pepper to taste
Peel and chop all the vegetables including the garlic. Add the olive oil to a large saucepan and once heated add in the onion, carrot, garlic and courgette. Fry on a low heat for 10 minutes until they soften. Add the potato, sweet potato, tinned tomatoes, stock cube, herbs, water and any other vegetables and leave to simmer with the lid on for at least 30 minutes.
Blitz the soup with a hand blender until smooth (or less if you like lumps) and then season to taste before breaking in the spaghetti and cook for another 10 minutes while stirring occasionally so it doesn’t stick to the bottom.
Serve with rye bread or any other bread.
Matteo loves focaccia.
This soup can be kept in the fridge for up to 5 days or in the freezer for up to 6 months.
If you’re not vegan or dairy intolerant, you can also add any left over Parmesan cheese rinds to the soup when you add the water but make sure you take them out if you are going to blitz it to smooth.
You don’t have to use gluten free pasta, you can use whatever pasta you like, for example stars or macaroni.
I hope you find this recipe easy and versatile.
Thank you for reading