Now this is a soup that's packed full of vegetables ensuring you get your intake of vitamins plus its so tasty and satisfying. I love having soups in Autumn. I think its a time of year when we are all feeling the season change & the colds and sore throats are happening, the suntan has gone and are bodies are adapting to central heating and fires. So I find having soups is a nice way for our digestive system to have a rest and to let our bodies work on cranking up our immune systems. Soups have come such a long way over the years. I love mine thick but if you prefer a thinner soup just add some more stock at the end.
1 Red onion finely chopped
3 Large carrots chopped into small pieces about 1/2 cm sq
3 Celery sticks chopped into small pieces about 1/2 cm sq
1 Large courgette chopped into small pieces about 1/2 cm sq
1 Garlic clove finely chopped
1Large potato with the skin left on chopped into roughly 1 cm pieces
4 Tablespoons tomato puree
2 Litres vegetable stock
300g Small cherry tomatoes
400g Tin chickpeas drained and rinsed
1/2 Savoury cabbage shredded
2 Tablespoons balsamic vinegar
Small bunch of flat leaf parsley chopped
Put all the ingredients except the vinegar, chickpeas, parsley and cabbage in a large saucepan and bring to the boil stirring occaisionally.
Put the lid on and simmer till the vegetables are all cooked and the tomatoes have broken up....about 20 to 30 minutes.
Add the cabbage, vinegar and chickpeas and simmer gently for another few minutes till the cabbage is cooked.
Stir through the parsley and serve.
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