Farmhouse Soup

As the days gets colder, below 0 degree, appetites sharpen. Root vegetables form the base of this chunky minestrone style soup.This will help to ward off the chill of these dark, cold days and frosty night. Vary the vegetables according to what you have to hand.






Farmhouse Soup

2 tbsp olive oil
1 onion, roughly chopped
3 carrots, cut into large chunks
175 g turnip, cut into chunks
175 g swede, cut into chunks
1 can chopped tomato
1 tbsp tomato purée
1 tsp dried mixed herbs
1 tsp dried oregano
50 g bell peppers, cut into diamonds
6½ cups vegetable stock or water
½ cup macaroni pasta or your choice
1 can red kidney beans, rinsed and drained
2 tbsp chopped fresh flat parsley and coriander
sea salt
ground black pepper
freshly grated Parmesan cheese to serve, optional

1. Heat the olive oil in a large pan, add the onion and cook over a low heat for about 5 minutes, until softened. Add the carrots, turnip, swede chunks, canned chopped tomato, tomato purée, dried mixed herbs, dried oregano and peppers, if using. Stir in a little salt and plenty of black pepper to taste.
2. Pour in the vegetable stock or water and bring to the boil. Stir well, cover the pan, then lower the heat and simmer for 30 minutes, stirring occasionally.
3. Add the pasta to the pan and bring quickly to the boil, stirring. Lower the heat and simmer, uncovered for about 8 minutes, until the pasta is only just tender, or according to the instructions on the packet. Stir frequently.
4. Stir in the kidney beans. Heat through for 2-3 minutes, then remove the pan from the heat and stir in the parsley. Taste the soup for seasoning. Serve hot in warmed soup bowls, with grated cheese handed around separately.