This quick and easy vegetable soup recipe makes the perfect dish for winter. It is a great way to unwind and warm up at the end of a cold winter day. The ingredients are somewhat flexible, so use up those veggies that have been sat in the cupboard fridge for a few days, get your soup on the stove and put your feet up. You’ve earned it!
(and of course, the whole thing is 100% vegan, so you can eat great, feel great and do great all at the same time.)
Total Time: 30 minutes
Yield: 4 portions
1/2 large onion
1 yellow bell pepper
1 large sweet potato
1 tin chop tomatoes (400g)
1 veg stock cube
1.) Peel and chop the vegetables, you want them about 1cm x 1cm but you can keep them chunkier for a chunky vegetable soup. (keep in mind that the chunkier your vegetables, the longer they will take to cook)
2.) Put your chopped vegetables into a large pan, with the chopped tomatoes and stock cube. Add water until it is just covering the vegetables and bring to the boil on a high heat.
3.) Once boiling, turn down to a simmer and leave for 20 minutes. Check the swede is nice and soft by inserting a sharp knife into one of the chunks.
4.) Serve with your favourite fresh crusty bread for the perfect winter warmer.