Hi Angel,
Here is the recipe - hope you enjoy it, it's dead easy to make. I can cheerfully live on a huge vat of this for days, though it does up the wind factor in our house...
For 4 - with loads of crusty buttered bread:
1 small leek, trimmed, washed and sliced
1 small onion, trimmed and chopped
1-2 garlic cloves, crushed
1 carrot - peeled & diced
1 small turnip, peeled & diced
1 celery stick, washed and diced
a good 2 pints veg stock (home made if you have it, if not Knorr or similar works just as well)
1/4 Savoy cabbage shredded
handful runner beans sliced
handful frozen peas
2 oz broken up spaghetti or soup pasta (the tiny ones)
1 tin chopped tomatoes, or half a bottle of passata, or 6 fresh tomatoes, peeled and de-seeded if liked, chopped
Good squidge of tomato puree
Salt and black pepper, and mixed dried herbs
Melt a large knob of butter in a HUGE pot. Sweat leek, onion, garlic until softish.
Add all the other veg except the tomatoes, and sweat the lot until just starting to soften.
Add the stock and tomatoes (whichever you are using, plus herbs (2 good pinches) and salt and pepper to taste.
Simmer for around 20 minutes
Add peas, cabbage and whatever pasta you are using, and simmer for a further 20 minutes until the pasta and veg are tender - add more stock or passata if you think it needs it.
Taste and adjust seasoning - the more black pepper you can handle, the nicer the soup. It can also take on quite a lot of salt, but not everyone likes this. Except me.
You can play around with this as much as you like - parsnip is quite nice in it, and any other veg you have lurking in the bottom of the fridge.
Parmesan on the top is nice.
Serve VERY hot to very cold peeps.
ENJOY!!
Have never made my own soup tho so would love to have a go at that. Thanks
