Italian Style Veggie Soup

It’s just starting to get chilly out and that means time for garlic. I don’t know if it’s the earth telling us to stock up on vitamin C, but garlic is everywhere at this time of year. As for me, I don’t think there is anything better than hearty veggie soup with loads or garlicky flavour to ward of that chilly feeling.

It’s beyond simple, a one pot deal and just what you need for a cold day and a great use for all your leftover market bought veg.

Makes soup for 4 people
Prep 10 minutes
Cook time 35 minutes

1 diced shallot (for flavour, if you have it)
1 chopped onion
5 gloves garlic, crushed
6-8 new potatoes (depending on size) cubed
4 carrots cubed
2 courgettes cubed
390-400g passata
390-400g chopped tomatoes
1 chicken or veggie stock cube
Don’t add salt!
1 tbs dried mixed herbs
Generous amount ground black pepper
1-2 rinds of parmesan cheese
1 tsp dried parsley (I would use fresh in anything but soup!)


Cube potatoes, courgettes, and carrots and finely dice shallots…roughly shop onions…

… mince garlic and saute with carrots in olive oil in a large soup pot. Add 1 tbs mixed dried herbs and stir to bring out the fragrance.

Add canned passata and chopped tomatoes, and a stock cube to the pot. Bring it to a boil for 5 minutes.

Bring down to a simmer and add courgettes, a tbs white wine vinegar, leftover Parmesan rind, and any canned white beans you might fancy.

Simmer for about 30 minutes, stirring occasionally, until potatoes and carrots are tender.

Once the soup is done, add the teaspoon of dried parsley, a couple chopped fresh tomatoes if you have them on hand and a generous amount of fresh cracked pepper.

Enjoy a warm bowl of soup with crusty fresh bread and butter and stave of the chill and wind of the day… Mmmmmm, I am going to do just that.

Made by Maggie
After the Market


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