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Writer's pictureYiannoulla Burness

Tomato Vegetable Spaghetti Soup

Updated: Sep 25

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. Portion and freeze left over soup for those times when you need a quick and warming meal.

EQUIPMENT : 1 large cook pot


INGREDIENTS

165g or 2 cups leek 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 1/2 teaspoon Italian seasoning

3/4 teaspoon 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 litre or 1500ml spring water

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

Serve the soup while it is hot. Ladle soup into bowls and serve with crusty bread and spreads.








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