Classic low budget vegetable soup that's ideal for summer days.
- 2 Chopped Red Onions
- 6 Chopped Sticks of Celery
- Clove of Garlic - crushed and chopped roughly
- 6 Large Chopped Carrots
- 6 large Peeled and chopped Tomatoes
- 1 chopped Red Pepper
- 1 chopped Yellow Pepper
- 1 vegetable stock cube/ stock pot
Level of difficulty Easy
Preparation time 15mins
Cooking time 120mins
Cost Budget Friendly
Heat some oil in a large saucepan. Cook the onions and celery for 5 minutes then add the peppers and the garlic.
Leave the pan on a low-medium heat and keep an eye on it while you peel the tomatoes.
To peel tomatoes simply create a cross incision on the top of each tomatoes with a knife. Then submerge them in boiling water for roughly five minutes after which put them in a bowl filled with cold water (this prevents the tomatoes from cooking).
The skin should easily peel of the tomatoes, use the cross you made as a starting point.
Add the tomatoes and carrots to the sauce pan. Prepare 2 pints of vegetable stock using boiling water and your stock cube/ stock pot.
Add the stock to the saucepan. Stir.
Leave on a low to medium heat for a couple of hours checking and stirring it occasionally.
Once all the vegetable are soft use a hand blender to blend the soup to your desired consistency.
This soup also freezes well if you wish to make it in larger batches.