A good, hearty vegetable soup, that takes bugger all cooking. Use whatever vegetables you want or have available.
Bung the oil in a big, heavy based pot (big old soup pot) over medium-high heat.
Chuck in the onion, garlic and celery and cook for 3 or 4 minutes, stirring continually until the onion softens.
Chuck in the zucchini and capsicum and cook another 5 or 6 minutes, stirring occasionally until the vegetables start to soften.
Chuck in the stock and passata, stir it through.
Pour the cup of water in the passata jar and shake it. Now clean up the mess you just made, put some more water in the jar, put the lid on and shake it.
Now add the water to the soup and stir it through.
Bung a lid on, bring to the boil then reduce to a simmer for about 10 - 15 minutes.
Chuck in the pasta, stir it through and simmer a further 10 minutes, stirring a couple more times.
Chuck in the frozen peas, stir them through and simmer for another 10 minutes.
Chuck in the baby spinach leaves, stir them in and turn the heat off.
Serve in some big old soup bowls with a nice crusty pane di casa bread.
Nutritional analysis per serving (41 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
I used Massel stock which apparently has "no animal content" - go figure.
If you don't want pasta because of the gluten thing, maybe try barley - I dunno, I'm not a vego.
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