Chunky Vegetable Soup

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Chunky Vegetable Soup

 

 

1 teaspoon olive oil

2 onions, chopped

2 stalks celery, thickly sliced

2 carrots, thickly sliced

250 g (9 oz) kumara (orange sweet potato), cut into 3 cm (2 1/4 " )cubes

400 g (14 oz)can chopped tomatoes

2 tablespoons (8 tsp) tomato paste

1 litre/quart vegetable stock

300 g (10 1/2 oz) cauliflower, cut into large florets

2 zucchini, thickly sliced

two 300 g (10 1/2 oz) can red kidney beans, drained

2 tablespoons (6 tsp) chopped fresh parsley

 

 

1. Heat oil in a saucepan over medium heat. Add onions. Cook for 5

minutes.

 

2. Add celery, carrots and kumara. Cook for 5 minutes, stirring

occasionally.

 

3. Add tomatoes, tomato paste and stock. Cover. Simmer for 30

minutes until vegetables soften.

 

4. Add cauliflower, zucchini and beans. Cook, covered, for 15

minutes, or until zucchini is tender. Stir through parsley

and serve.

 

 

Serves 6.