This delicious twist on a traditional tomato soup comes with an extra vegetable hit from plenty of root veg, broccoli and courgette. This easy soup recipe gives a hearty main, that can be ready in just 20 minutes, and is best eaten with crunchy bread topped with a knob of fresh butter.
Heat the Bertolli with Butter and add the onions in a large saucepan for 5 minutes on a low heat the onions are soft. Stir in the garlic and cook for a further minute.
Dice the swede, squash and carrots into 1.5cm cubes, and add to the pan. Dissolve the Knorr Vegetable Stock in 800ml (1 1/4 pints) boiling water. Add the stock and passata to the pan. Bring it all to the boil, then reduce the heat and let it simmer. Cover your saucepan for 15 minutes, or until the vegetables are tender.
Cut the broccoli into small florets, slice the leeks, cut the courgette into cubes and shred the cabbage. Add these to the pan for a further 5 minutes or until they’re tender. Season to taste and sprinkle with parsley to serve.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
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