How To Make Tomato Vegetable Soup
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How To Make Tomato Vegetable Soup
Alex Beard takes you through this simple guide to making a beautiful and fragrant tomato vegetable soup with additions of beautiful Arabic spices. Find out the secret to keeping the vegetables in your soup fresh and full of flavour.
- Prep:
- 15m
- Cook:
- 30m
- Total:
- 45m
- Serves:
- 4
Ingredients
- 1 onion
- 2 celery sticks
- 1 clove of garlic
- 1 tsp ginger
- 1 tsp cumin
- 1 pinch of safron
- 1 red pepper
- 1 yellow pepper
- 2 tbsp tomatoe puree
- salt
- pepper
- 1 tin of chick peas
- 1 tin tomatoes
- 1 ltr vegan bouillon or veg/chicken stock
- 1 courgette
- 1 handful of baby spinach
- olive oil
Step 1: Prepare The Ingredients
Slice your courgette in half and then put both halves of your courgette into a saucepan of water and boil your courgette. Chop your onion and your celery sticks. Then take both the yellow and red peppers and chop them up, and slice your clove of garlic. Now that the courgette will have been boiled, it is time to take it out place it onto a chopping board ready to be chopped.
Step 2: Steam Fry
Drizzle a small amount of cooking oil into the base of a large saucepan, and then add your chopped onion and chopped celery, stirring for a little while, before adding your garlic. Stir and fry these ingredients together for about 1 minute. Now add the chopped red and yellow peppers, and then add the ginger, the cumin, and the saffron together.
Step 3: Add Remaining Vegetables
Place the lid onto the saucepan to keep the steam inside, and allow the mixture to heat over a period of about 3 minutes. Stir again briefly, and then add the tomato puree. Add the salt and pepper, add the chick peas, the tin of tomatoes, and then finally add your stock to the mixture. After stirring for a further minute or so, place the lid upon the saucepan allowing the temperature to bring the mixture to a boil. After about 20 minutes, now that the mixture is boiling, turn the temperature down, stir for about a minute, add the chopped courgette and baby spinach and stir them in, then bring the temperature back up to the boil once more, and leave for 1 minute.
Step 4: Serve
Give it a drizzle of olive oil before serving.