Thick Vegetable Soup

Name: Thick Vegetable Soup
Yield: Serves 6
Ingredients: 3 tablespoons chopped parsley; 2 potatoes, peeled and cubed; 1 litre (35 fl oz/4 cups) vegetable stock; 400 g (14 oz) pumpkin (winter squash), cubed; 1 large zucchini (courgette), chopped; 1 tablespoon tomato paste (concentrated purée); 2 celery stalks, chopped; 2 carrots, chopped; 1 small onion, diced; 1 leek, chopped; 1 tablespoon olive oil; 100 g (3½ oz/½ cup) dried red kidney beans or borlotti beans

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

100 g (3½ oz/½ cup) dried red kidney beans or borlotti beans

Vegan
Gluten-free
Soup

Method

Put the beans in a large bowl, cover with cold water and soak overnight. Rinse, then transfer to a saucepan, cover with cold water and cook for 45 minutes, or until just tender. Drain.
Meanwhile, heat the oil in a large saucepan. Add the leek and onion and cook over medium heat for 2–3 minutes until softened but not browned. Add the carrot, celery