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Member recipe

Chunky Vegetable Soup

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(3 ratings)

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Cooking time

Preperation - 20 mins


Serves 4

This chunky soup is great for the cold, winter nights and is full of goodness.

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  • 1 3/4 - Pints Water
  • 2 Vegetable Stock Pots
  • 4 Carrots (chopped but chunky)
  • 4 Sticks of Celery (chopped but chunky)
  • 1 Red Pepper (chopped but chunky)
  • 3 Garlic Cloves (crushed then chopped)
  • 1 Red Chilli (deseeded and finley chopped)
  • 2 cans chopped tomatoes
  • 1 Tin Chickpeas
  • 1 sprig Lemon Thyme
  • 1 Tbsp Cornflour


    1. Put all of the ingedients (except the cornflour) in a pan and bring to the boil. Turn down and simmer for 1hr.
    2. Before serving, mix cornflour with a little water and stir through the soup.

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herbelust's picture

Yes it can be frozen.

vg1943's picture

Is this recipe freezable?

steve2291's picture

Just started making soups it was very nice I put two peppers in taking to work for pack up

herbelust's picture

Rather than the corn flour add double cream not only to thicken but give a better texture.

markandsel's picture
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It is a tasty recipe that i use again and again ;) thanks

emmagotz's picture
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Very tasty and easy to make.