Winter is still with us (in UK) and soup is always a good cold weather choice. Today I made a Mediterranean inspired vegetable soups that I found very tasty. While it lacks some traditional ingredients such as union or pasta, it is still warming and filling. My previous recipe for this I found it a bit bitter. The addition of a little milk and sugar remedied that but was hit and miss when using tomatoes. This time I used a cheaters short cut and used tomato soup rather than tomatoes, milk, and sugar. The result, I found, was far more satisfactory.
Sweet Potato 1 large (approx 350 g)
- Sweet Potato 1 large (approx. 350 g)
- Potato 1 average (approx. 200 – 220 g)
- Carrot 1 medium (approx. 100 g)
- Basil fresh 30 g
- Haricot Beans [navy beans or similar] 1 tin (400 g)
- Tomato Soup 1 tin (400 g)
- Garlic Powder 1 tsp
- Ground Oregano 1 tsp
- Vegetable Stock Cube 1
- Salt 1/2 tsp (or to taste)
- Water 1 1/4 litres
Wash the potato with the peel on and then dice it into 1/4 inch pieces. Peel the carrot and sweet potato and cut them into similar sized pieces. Roughly chop the basil and it and the chopped veg into a soup maker or large pot, along with the water and salt. Run for one cycle (soup maker) or boil for 30 minutes. Then add the stock cube, garlic, oregano, tomato soup, and beans (drained) and cook for an additional 15 to 20 minutes. Then pulse blitz only for a few seconds, just long enough to break up any bigger pieces, and then serve. I prefer it this way, though it can be blended to smooth if you prefer.