A hearty meal for a cold winter's day. Make extra because everyone will be asking for more. Don't hesitate to try different vegetables or even add red or white beans. there are no rules when it comes to soup!
Ingredients:
- 2 carrots
- 1 cup fresh or frozen green beans
- 1 cup garden peas
- 2 turnips
- 2 stalks of celery
- 1 big red onion
- 1 tin of chopped tomatoes
- 4/5 garlic cloves
- Small sized pasta
- 1 T tomato paste
- 1t mixed herbs fresh or dried
- 1t ground coriander
- 1t paprika
- 1/2 t or more Cayenne pepper (optional)
- Freshly ground black pepper and parsley for serving
- Oil for frying
Method:
Chop all the vegetable into small cubes, about 1cm x 1cm except the garlic, which must be minced and reserved for the end.
In a fairly big cast iron pot, add a little oil and on medium heat cook the onion until translucent. Add the spices, the celery and stir until fragrant. Add the vegetables one by one, stirring after each one, leaving the peas for last. Lastly add the tinned tomatoes, stir to incorporate. Then add water to largely cover the veggies.
Simmer for about a half an hour or until veggies start becoming tender. then add the pasta and adjust the quantity of water if necessary. Turn up the heat to a slight boil for the pasta to cook.
As soon as the pasta is cooked, add the minced garlic. Stir.
Sprinkle with chopped parsley, cracked black pepper and serve hot with garlic bread.
