About this recipe:This is a great, quick soup to make if you have a lot of leftover vegetables you don't want going off too soon. The tomatoes and lemon zest give the soup a bit of a tang, while the chillis give it a bit of a kick! For a vegan soup, omit butter and use oil.
vegetables chopped small, such as green beans, asparagus, broccoli, cabbage leaves, mushrooms, parsnips, swedes, carrots, spinach
900ml vegetable stock cubes in boiling water
1 tin chopped tomatoes
1 tin sweetcorn
1 to 2 pinches dried rosemary, thyme, sage, basil, parsley, (or use fresh if available)
1 lemon, zested
1 to 2 pinches salt and pepper
beans, such as chickpeas, butter beans, red kidney beans (optional)
fresh basil leaves
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Method Prep:15min › Cook:30min › Ready in:45min
Chop all vegetables into small even pieces and wash in a colander. Also put kettle on to boil water for stock.
In a saucepan, melt butter or oil and fry onions, garlic, chilis and ginger until brown.
Add vegetables to the pan, stir and add 900ml stock to cover the vegetables.
Add tins of chopped tomatoes and sweetcorn to the pan and follow with all herbs. Grate a lemon skin four or five times into the pan to get the zest.
Cover and bring to the boil. Then reduce heat and simmer for 15 minutes.
Check soup for taste and add salt and pepper if required.
Blending is optional - using a stick blender, you can choose to blend the soup completely or blend it partly by taking some veg out to keep it chunky. If you blend the whole soup add some chickpeas or kidney beans afterwards to the pan to add some textural interest.
Serve with a few fresh basil leaves on top of the bowls.