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.
Recipe by SAPeople South African Recipes at https://tastyrecipes.staging.sapeople.com/chunky-vegetable-bean-soup/