AuthorPaul MerrickCategorySoups, VegetarianA wonderful, hearty veg soup. Perfect with Rosamary Focaccia.
2 Onions, roughly chopped
1 Green Pepper, roughly chopped
5 Mushrooms, thinly sliced
1.20 l Stock. Chicken or Vegetable
1 Courgette, chopped into bite sized cubes
Fresh Basil
Fresh Parsley
Fresh Thyme
2 Tins of chopped tomatoes
2 tbsp Tomato puree
2 tbsp Sugar (Adjust to taste)
Salt and freshly ground black pepper to taste
Butter or oil for frying
Small pasta shells
1
Add a little oil to a large saucepan and fry off the onions on a medium heat until soft.
2
Add the chopped pepper and mushrooms and fry for approx 2-3 minutes.
3
Add all the remaining ingredients to the saucepan and simmer gently until the courgette is soft. Add salt, pepper and sugar to taste. At this point the soup can be taken off the heat and re-heated later if required.
4
Bring the soup back to the boil and add the pasta to the pan.
5
When the pasta is cooked, serve with crusty bread or Rosemary Focaccia.
Ingredients
2 Onions, roughly chopped
1 Green Pepper, roughly chopped
5 Mushrooms, thinly sliced
1.20 l Stock. Chicken or Vegetable
1 Courgette, chopped into bite sized cubes
Fresh Basil
Fresh Parsley
Fresh Thyme
2 Tins of chopped tomatoes
2 tbsp Tomato puree
2 tbsp Sugar (Adjust to taste)
Salt and freshly ground black pepper to taste
Butter or oil for frying
Small pasta shells