RECIPE: Chunky Vegetable Soup With A Beautiful Aroma

The chilly and flu season is here and what better way to embrace it than a hearty bowl of chunky vegetable soup…..Its perfect for meat free Monday more especially today’s rainy weather in Cape Town!

A friend/colleague gave me a collection of winter soup recipes compiled by Gavin Victor to share on the blog.  I went through the list and was drawn to the Chunky Vegetable Soup recipe.  Mainly because I had most of the ingredients at home except for the vegetable stock.

I went to a shop to buy the stock powder instead of buying it I saw the new Knorr Stock Pot and someone mentioned it not long ago.  I thought what the heck let me try the stock pot instead.

As it is cold and raining outside my pot of soup simmered and filled up the kitchen with a hearty vegetable aroma to get anyone drooling.  Now I’m licking the bowl…..Happy cooking!

Chunky Vegetable Soup Recipe

 Serves: 5-6

45ml (3Tbsp) butter

1 large onion, chopped

2 large tomatoes, peeled and chopped

2 – 3 large carrots, chopped

4 baby marrows, sliced

1 medium potato, peeled and chopped

1 bay leaf

2ml dried parsley

1 vegetable stock pot cube

500ml (2 cups) boiling water

400g butter or broad beans drained and rinsed

Method:

1. Heat a saucepan and melt the butter.
2. Add the onion, tomatoes and sauté until translucent.
3. Add the tomatoes, carrots, potatoes and baby marrows.
4. Sauté in the pan for about 2 minutes.
5. Add stock pot, butter beans, basil leaf, parsley and water and let simmer for about 10 to 15 minutes
6. Add salt and pepper to season.
7. Discard bay leaf and serve with bread (I served it with ciabatta bread)

Thuli’s Tip: 

Ever heard of a Dinawa Ball Soup?  Check out the recipe and give it a try – it will be worth your while.