Copycat, Heinz Vegetable Soup Recipe (Tastier Than Canned!!)
Versatile soup perfect for Autumn and Winter!
Equipment
- Chopping board
- 1 Large saucepan
- Chopping knife
Ingredients
- 4 medium sized white potatoes. The size of a balled fist is a good guideline for a portion. Chopped into roughly half inch squares.
- 3 medium sized carrots Chopped into roughly half inch squares.
- 2 cups green peas Frozen peas are perfect.
- 1 large onion chopped
- 1 large parsnip Chopped into roughly half inch squares.
- ½ medium swede Chopped into roughly half inch squares.
- Half head cabbage of choice Optional
- Enough veggie stock to fully cover vegetables
- 2 tbsp tomato paste
- 5 cloves garlic crushed
- 1 heaped tbsp mixed herbs
- 1 tbsp fresh rosemary
- Cracked black pepper
Instructions
- In a large saucepan that you can also fry in, add your chopped onions and garlic and fry until caramelised. You do not need oil in this process, instead keep adding splashes of hot water so things don't stick too much. Add your potatoes about 5 minutes in to get them started on cooking. This process will take around 10-15 minutes on high heat.
- Now add your other veggies to the pan (except cabbage), along with your spices. Fry for a further few minutes.
- Add your fluids and tomato paste and bring to a simmer. Cover and simmer on low heat for around 25 minutes (or until all veggies are tender, especially potatoes). Stir occasionally to check for sticking. Add your chopped cabbage if using around 5 minutes before end of cook time as you don't want it to go too soggy.Add more stock if you need to. Usually adding enough to cover your veggies is a good amount. Your potatoes should have slightly broken down at the sides, which is usually enough to thicken your soup. If they haven't done this, and you're not happy with the texture, feel free to add some cornflour to thicken. If using cornflour you must first mix with a little cold water to a paste before adding to your soup, otherwise it will end up a lumpy mess.