Our bitterly cold winter made me in the mood for a big bowl warm soup with lots of chunky vegetables in it, so that’s exactly what I did! Tasty, hearty and so easy to make!
CHUNKY VEGETABLE AND BEAN SOUP
Author: Fazila Olla-Logday
Recipe type: Main
Our bitterly cold winter made me in the mood for a big bowl warm soup with lots of chunky vegetables in it, so that’s exactly what I did! Tasty, hearty and so easy to make!
Ingredients
- 3 Tbles Olive oil
- 1 large Onion finely chopped
- 3 cloves Garlic sliced
- 2 cups Pumpkin or Butternut cubed
- 2 cups Carrots cubed
- 2 cups Potatoes cubed
- 4 stalks Celery including the leaves chopped
- 4 cups Vegetable stock
- 2 cups Water
- Salt and crushed black pepper to taste
- 1 14-oz/410g can of cannellini beans, drained (any white beans would work)
- Parsley for garnishing
Instructions
- Heat the oil in a large saucepan and add the chopped onion, and garlic .
- Cook over a medium heat for a few minutes, until the onion is soft and translucent.
- Add the pumpkin,carrots,potato and celery.
- Cook for a further 10 minutes.
- Add the stock and salt and pepper to taste.
- Cook for a further 30 minutes
- Add more water as needed
- When the veggies are soft, remove about half the quantity from the saucepan and blitz with a stick blender or liquidiser.
- Return the blended soup to the saucepan adding a bit more water if the consistency is too thick.
- Add the cannellini beans and cook for a further 10 minutes.
- Serve the soup hot, topped with the crispy croutons, and some fresh parsley.
