A wholesome, thick and filling soup, with that extra spicy kick to warm you up!
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750ml vegetable stock *add another 200ml if you prefer your soup to be thin
2 tbsp tomato puree
1 tin of chopped tomatos
12 tbsp sweetcorn kernels
150g pasta shapes
Small bowl of grated parmesan
Using a large saucepan, fry the diced onion, garlic and pepper in the oil for 4-5 minutes until soft
Add the chilli flakes, mixed herbs, salt and pepper and continue to fry for one minute - stirring regularly
Add the tomato puree, the tin of tomatos and the vegetable stock, stir well and then bring to the boil, reduce the heat and simmer for 10 minutes.
Blend all the ingredients using a hand blender or food mixer.
Return the blended soup to the pan and put back on the heat. Add the pasta and sweetcorn and bring back to the boil, when it boils, put a lid on the pan, lower the heat and leave to simmer until pasta is fully cooked - this usually takes between 15 and 20 minutes, depending on the shape and size of the pasta. Stir reguarly throughout the cooking time.
Serve hot from the pan and sprinkle a little parmesan on the top. Enjoy!