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Tomato and vegetable soup

This vegan tomato and vegetable soup is full vitamins. It’s perfect for detoxing or cleansing all year round or fits well in a health-conscious diet. In the Summer use fresh, ripe tomatoes - in the winter use a tinned tomatoes or passata. Serve it with wholesome bread.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 3 sweet potatoes
  • 2 carrots
  • 1 medium beetroot
  • 1 red pepper
  • 1 courgette
  • ½ head broccoli
  • 6 tomatoes or 2 tinned plum tomatoes
  • 1 tsp Oregano
  • 1 tsp ground cumin
  • 1 bay leaf
  • 2 organic vegetable stock cubes
  • 1 litre water approx.
  • 2 cups chopped cavolo nero
  • 1 tin kidney beans drained

Method
 

  1. Finely chop the garlic and onion.
  2. Roughly chop the vegetables and set aside.
  3. Heat the oil in a large pot and gently sauté the onion for 5 minutes, then add the garlic and cook for another 3 minutes or so. Add the chopped vegetables, except the tomatoes, then the herbs and stir for a couple of minutes.
  4. Add the tomatoes and enough water to cover the veggies. Add the stock cubes and bring to the boil.
  5. Cover and cook for 20 minutes.
  6. Using a stick blender, process the soup until it’s smooth, then add the cavolo nero and kidney beans and bring back to the boil. Cook for 5 minutes and serve.