Oh yes! You need this recipe in your head! 😀
My Mum used to make soup a lot. A great big vegetable soup which we would eat with giant hunks of bread. It was great soup. It didn’t have a name, but it was just called big soup! Dad used to love soup, so Mum made it a lot. I could never replicate the recipe so I decided that making soup was too difficult! Mum still makes big soup! I still don’t! Maybe I should get the recipe from her so I can re-live the wonderful taste at home! 🙂
Anyway, fast forward a few years and I realised that soup was actually quite an easy thing to make and makes the kitchen smell so absolutely delicious! We often have lentil soup and chickpea soup, both are recipes adapted from hubby’s family and our time spent in Turkey.
Recently, I’ve been wanting an even easier option, and unbelievably what I have discovered is the most simple recipe going! Now, we have made this with all manner of vegetables and pulses, so feel free to experiment with whatever you have! I can’t actually believe I am posting this as a recipe as it feels like a bit of a cheat, but it does make the most delicious and the totally easiest (even if you can’t cook you can make this) soup!
What’s the secret? The secret is passata! That’s it! Passata, water, salt and pepper are the base to this incredible soup! It’s rich, it’s smooth, it’s flavoursome and totally delicious! :p
The first time I made this soup, I was actually looking for a way to cook aubergine without oil. I thought that I would throw it in a pan of water and see what happened, then decided I couldn’t possibly waste it like that, but if I used flavoured water a.k.a. watered down passata, then at least there would be some flavour! It was so freaking amazing! 😛 For the following week I couldn’t get enough of my new found method of cooking aubergine and decided to throw in some other veg at the same time. This was then slightly adapted and hey presto, this so very easy soup was born!
Let’s check out the recipe!
This is the easiest soup recipe ever! Seriously!
- 1 x 500ml carton/jar passata
- 2.5 litres water (5 cartons)
- 1 large aubergine (or courgette) roughly chopped
- 1 small onion chopped
- 1/2 small butternut squash chopped
- 1/2 cup beans/chickpeas/peas
- Salt to taste
- Black pepper to taste
- Garlic granules / paprika to taste
Put a large deep pan on the cooker and add the passata. Turn the heat on and allow to cook for 30 seconds before adding the water.
Add all the other vegetables, stir well, put on a low heat and leave for 45-60 minutes.
Season with salt, pepper, garlic, paprika as desired. Cook for a further 5 minutes. Taste check. Enjoy!
You can add any vegetables you like to this soup – just throw them all in raw and allow them to cook and the flavours to develop! A mixture of soft, hard, large and small veg make a delightful soup every time!
Store refrigerated for up to five days! Can also be frozen.
This soup is great for a hearty dinner that everyone can enjoy – just load it up with your favourite vegetables and beans. Eat with some fresh bread or a side of grains such as this tasty quinoa!
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Have a fab (it’s our half term) week and let us know what you think of this soup and what you’d put in yours!? It really is the simplest thing to make – almost easier than opening a tin! 😛
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