About this recipe:An assortment of vegetables cooked in tomato juice and stock makes a simple, satisfying soup that tastes terrific. For this recipe you can take advantage of frozen vegetables, such as broccoli, beans and peas. They cut down on preparation time, and are just as nutritious as fresh vegetables.
300 ml (10 fl oz) boiling water
1 vegetable stock cube, crumbled, or 2 tsp vegetable bouillon powder or paste
1 litre (1¾ pints) tomato juice
2 garlic cloves, crushed
4 spring onions, finely chopped
1 large potato, scrubbed and diced
1 large carrot, diced
100 g (3½ oz) frozen broccoli florets
100 g (3½ oz) white cabbage, finely shredded or coarsely chopped
55 g (2 oz) frozen cut green beans
55 g (2 oz) frozen peas
55 g (2 oz) frozen broad beans
8 large sprigs of fresh basil
salt and pepper
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Method Prep:10min › Cook:20min › Ready in:30min
Pour the boiling water into a saucepan. Stir in the stock cube, powder or paste, the tomato juice, garlic, spring onions, potato and carrot. Bring to the boil, then reduce the heat and cover the pan. Simmer the soup for about 10 minutes, stirring occasionally.
Use a sharp knife to cut any large frozen broccoli florets into smaller pieces, then add them to the soup with the cabbage, green beans, peas and broad beans. Bring the soup back to the boil, then reduce the heat slightly, but keep the soup simmering rapidly. Cook for about 5 minutes or until the vegetables are just tender but still crisp.
Taste and season the soup, then ladle it into warm bowls. Use scissors to snip half the basil into shreds and scatter over the soup, discarding the tough ends of the sprigs. Add a whole sprig of basil to each portion and serve at once.
Some more ideas
Instead of weighing out 4 types of frozen vegetables, use 250 g (8½ oz) frozen mixed vegetables. There are many different mixtures for simmering or stir-frying; all are great for making quick soups. * For a hearty soup, add 1 can borlotti beans, about 400 g, drained and rinsed, with the frozen vegetables. Before serving, swirl 1 tsp pesto into each bowl of soup and sprinkle with 1 tsp lightly toasted pine nuts. * The soup can be varied according to the fresh or frozen vegetables you have in the house. For example, try 1 peeled sweet potato with, or instead of, the ordinary potato and add 1 peeled and diced turnip.
This is a good example of a ‘cold-start’ recipe, in which the vegetables are added straight to the liquid without being cooked in fat. The resulting soup is virtually fat free. * Different fruit and vegetables contain different phytochemicals, so it is important to eat a variety. This soup includes a good mixture of vegetables.
Each serving provides
Excellent source of vitamin A, vitamin C. Good source of vitamin B6. Useful source of iron.