Chunky Italian Soup
This simple recipe is packed full of flavour
Makes enough for: 4 people
Ingredients
- 15 mls olive oil
- 1 onion, peeled and finely diced
- 2 cloves garlic, crushed
- 2 large carrots, peeled and finely diced
- 2 ribs celery, finely diced
- salt and freshly ground black pepper to season
- 15 mls dried mixed herbs
- 15 mls dried oregano
- 2 courgettes. thickly sliced
- 4 tomatoes, cut into chunks
- 30 mls tomato paste
- 15 mls balsamic vinegar
- 15 mls apple cider vinegar
- 5 mls fructose
- 25 g vegetable liquid stock concentrate
- 1 x 400 g tin while peeled tomatoes
- 250 mls boiling water
- 10 g basil, roughly chopped
Method
- Place the olive oil into a thick bottomed sauce pan and heat over a medium temperature
- Add the onion and sauté until soft
- Add the garlic, carrots and celery, season generously and cook until soft
- Add the herbs, stir to combine and cook for two minutes
- Add the courgettes, tomatoes, tomato paste, vinegars and fructose and stir to combine
- Cook for 2 minutes then add the stock, tinned tomatoes and water
- Stir to combine and bring to a boil
- Reduce the temperature, cover and simmer for 10 minutes
- Adjust the seasoning, add the basil and serve