13th October 2020

Spiced Wintery Vegetable Soup

This is a really hearty soup, very healthy with a lovely chilli kick!

Spiced Wintery Vegetable Soup

Recipe by CraigCourse: SoupsDifficulty: Easy
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • Low calorie cooking spray / fry light

  • 2 medium brown onions, chopped

  • 1 stick celery, chopped

  • 3 medium tomatoes, diced

  • 1/2 Butternut Squash, peeled and diced

  • 2 bell peppers

  • 3 cloves garlic, crushed

  • 1 or 2 red chillies, sliced

  • 6 medium carrots, chopped

  • 2 x 400g tins of chopped tomatoes

  • 1 tsp paprika

  • 1 tsp cayenne pepper

  • 1 tbsp chilli powder

  • handful of fresh basil leaves

  • sea salt

Directions

  • In a large pan, add a few sprays of low calorie cooking spray just to cover the bottom of the pan.
  • On a medium heat, add the onions, garlic and celery and fry until the onions soften
  • Once the onions have started to colour, add the squash and carrots and mix to coat and cook for a few minutes, stirring
  • After a few minutes, add all the peppers, fresh tomatoes, chillis and spices and stir once more to combine and coat everything.
  • Add the tins of tomatoes and then add boiling water – just enough to cover the vegetables. At this stage, add a good pinch of sea salt also. Stir thoroughly
  • Bring to the boil, cover and then simmer for around 35 / 40 minutes until all the vegetables are soft, making sure to stir every now and again so it doesn’t stick to the bottom of the pan.
  • Remove from the heat, leave aside to cool slightly for around 10 / 15 minutes and then add the basil leaves. With a hand blender, puree the soup until everything is smooth. If the consistency is too thick, then add a bit more water at this stage, heat again and check the seasoning for salt and pepper – add to taste.
  • Done. Serve with crusty rolls and a few slices of cheese
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Filed Under: Light Bites, Main Dishes, Starters