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Spicy Winter Vegetable Soup

By HelenaBeena (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
A delicious spicy vegetable soup, which is perfect for those cold winter nights.
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Ingredients

For the Roasting Dish

  • 2 Sweet Potatoes, peeled and roughly chopped
  • 2 Carrots, peeled and roughly chopped
  • 1 large Onion, peeled and roughly chopped
  • 4 Garlic Cloves, peeled, crushed & chopped
  • 2 Sweet Peppers (any colour), roughly chopped
  • 1 Chilli, finely chopped (leave seeds in for extra spice)
  • Paprika
  • Olive Oil

For the Saucepan

  • 2 Sweet Potatoes, peeled and roughly chopped
  • 2 Carrots, peeled and roughly chopped
  • 1 large Onion, peeled and roughly chopped
  • 4 Garlic Cloves, peeled, crushed & chopped
  • 2 Sweet Peppers (any colour), roughly chopped
  • 1 Chilli, finely chopped (leave seeds in for extra spice)
  • Paprika
  • Olive Oil
  • 1 Vegetable Stock Cube
  • 2 tins of Chopped Tomatoes
  • 1 tin of Kidney Beans
  • 1 tin of Butter Beans
  • Worcestershire Sauce
  • 1 Tsp English Mustard
  • 1 Tbsp Brown Sugar
  • 1 Tsp of Tomato Puree
  • Dried Marjoram
  • Salt & Pepper

Method

  • STEP 1
    Pre-heat your oven to 200C / gas mark 6 ready for the vegetables. Meanwhile, peel and roughly chop your sweet potatoes, carrots, onion, sweet peppers, garlic cloves and chilli (remove seeds if you prefer less spice). Place all of these in a roasting tray. Drizzle with some olive oil and sprinkle on a good amount of paprika & pepper. Use your hands and toss the vegetables around, making sure all are evenly coated. Place the roasting tray in to the oven for 30-35 minutes, turning halfway through.
  • STEP 2
    Now for the base of the soup. Take your vegetable stock cube and dissolve in hot water following the instructions on the packet. Take a large saucepan and place on your hob over a medium to high heat. Add your two tins of chopped tomatoes and your kidney/butter beans. Stir these together and then add a tbsp of brown sugar, a dash of Worcestershire sauce and a tsp of English Mustard. Stir together before adding your vegetable stock a tsp of Tomato Puree and a sprinkle of dried Marjoram. Stir again, turn down the heat slightly, cover and let it simmer away.
  • STEP 3
    After your 30-minutes are up, remove your roasted vegetables from the oven and add to the saucepan. Stir around and season to taste. Leave to simmer until you are satisfied that everything is cooked through.
  • STEP 4
    Serve with a slice of crusty bread and a grinding of pepper.
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