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Member recipe

Chunky Vegetable Soup

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(4 ratings)

Member recipe by


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.

Comments, questions and tips

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26th May, 2013
Yes it can be frozen.
25th Feb, 2013
Is this recipe freezable?
1st Aug, 2012
Just started making soups it was very nice I put two peppers in taking to work for pack up
29th Nov, 2010
Rather than the corn flour add double cream not only to thicken but give a better texture.
5th Apr, 2010
It is a tasty recipe that i use again and again ;) thanks
27th Nov, 2009
Very tasty and easy to make.
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