Ingredients
- 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
Details
servings 5
Level of difficulty Easy
Preparation time 15mins
Cooking time 120mins
Cost Budget Friendly
Preparation
Step 1
Heat some oil in a large saucepan. Cook the onions and celery for 5 minutes then add the peppers and the garlic.
Step 2
Leave the pan on a low-medium heat and keep an eye on it while you peel the tomatoes.
Step 3
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).
Step 4
The skin should easily peel of the tomatoes, use the cross you made as a starting point.
Step 5
Add the tomatoes and carrots to the sauce pan. Prepare 2 pints of vegetable stock using boiling water and your stock cube/ stock pot.
Step 6
Add the stock to the saucepan. Stir.
Step 7
Leave on a low to medium heat for a couple of hours checking and stirring it occasionally.
Step 8
Once all the vegetable are soft use a hand blender to blend the soup to your desired consistency.
Step 9
Enjoy!
This soup also freezes well if you wish to make it in larger batches.
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