This soup is so tasty and comforting, you’ll be making it every week like I do.
You must know by now that I love 1 pot meals which require minimal effort. This is one of those meals. You can add whatever veggies you have on hand or that are in season.
We always have leftovers so I divide it up into small containers for the freezer.
This recipe was inspired by a jar of passata I had in the pantry and my husband’s love of tomato soup. A month or so ago, he was sick and only wanted tomato soup. I had a think and just grabbed the ingredients I thought would fill him up, provide essential nutrients and taste great.
This recipe makes 5 servings with lots of leftovers.
1 700g jar passata
1 tin crushed tomatoes or whole and just roughly chop them
3 tsp crushed garlic
1 tsp dried mixed herbs
1 tsp onion powder
1 tbsp miso paste
1 small red onion, chopped
2 medium carrots, chopped
1 large celery stick, chopped
1 cup organic dried lentil, split peas & barley mix (not the packet soup mix as it has lots of salt and other things added to it)
1 tbsp tomato paste
1.5 litre homemade vegetable stock
2 cups quinoa penne pasta or whatever pasta you like
• Reserving the pasta and half of the stock, add all your ingredients into a large saucepan
• Bring to the boil, then turn down to a low heat
• Cover the saucepan with the lid and cook for 20 minutes
• Remove the lid, add the remaining vegetable stock, stir and cook uncovered for a further 20 minutes or until the dried pulses are cooked
• With 10 minutes cooking time left, add the pasta. You’ll need to stir the soup occasionally to ensure it doesn’t stick
• Taste the soup and add seasonings to your taste
• Add more stock if you prefer a thinner consistency
Serve with fresh basil & crusty bread or toast and enjoy x