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Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, diced or crushed
  • 1 red pepper, chopped
  • 1 pinch of chilli flakes (or more as taste suits)
  • pinch of salt
  • pepper to taste
  • 1 tsp mixed herbs
  • 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

Method

  • STEP 1
    Using a large saucepan, fry the diced onion, garlic and pepper in the oil for 4-5 minutes until soft
  • STEP 2
    Add the chilli flakes, mixed herbs, salt and pepper and continue to fry for one minute - stirring regularly
  • STEP 3
    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.
  • STEP 4
    Blend all the ingredients using a hand blender or food mixer.
  • STEP 5
    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.
  • STEP 6
    Serve hot from the pan and sprinkle a little parmesan on the top. Enjoy!
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