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Member recipe

spicy vegetable soup

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Serves 4

Thick vegetable soup with a spicy after taste

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  • 4 carrots - sliced
  • cauliflower - florets
  • Broccoli - florets
  • 1 large potatoes - small chunks
  • 1 tbsp paprika hot
  • 1 tbsp cumin
  • 1 tsp lemon juice
  • 1 garlic clove - finely sliced
  • 2 tsp dried mixed herbs
  • 125g Anellini pasta
  • 300ml water
  • salt and pepper - season


    1. Cook pasta according to packet instructions. Once cooked drain, pour boiling water over them to remove excess starch, and leave to cool
    2. In a hot pan of a little sunflower oil, add chopped potatoes. Add all other ingredients except for the water, vegetables and pasta and cook for 3-4 minutes. Add a small dash of the water until a thick sauce develops from the spices. Add the sliced garlic and seasoning and cook for 5-8minutes.
    3. Add the vegetables, and coat in the thick sauce. Add the water (gradually add the water throughout the recipe depending on how thick/thin you want your soup).
    4. Once the veg and potatoes are soft, turn the heat off and allow to cool for 2-3minutes. In a food processor add the mixture gradually until it becomes smooth. Add more water here if its too thick.
    5. Once all the mixture has been processed, return to a saucepan and heat the soup through. Add the cooked pasta, combine ingredients and cook until hot.
    6. Serve in a bowl accompanied with chunky crusty bread and butter.

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