Gluten Free Soup, Vegetable Soup,
8tbs virgin olive oil
3 large onions or leeks, sliced thinly
5 carrots, diced
2 sticks celery, finely diced
300g potatoes, peeled and diced
3 zucchini, diced
100g French beans, chopped into 1cm lengths
225g Savoy cabbage, shredded
425g tinned Aduki (Adzuki) beans
150g small Gluten Free spiral pasta
1.5litres vegetable stock
Salt to taste
Melt the butter and oil in a large pot. Add the onion and cook on a low heat until the onion is softened but not browned. Add the chopped carrot and cook for about 3 minutes, stirring occasionally. Do the same with the celery, potatoes, zucchini and French beans, cooking each one a few times. Add the shredded cabbage and cook for about 6 – 8 minutes more, stirring occasionally.
Add the stock, give a good stir and taste test for salt. Cover the pot, bring to the boil and simmer for 2 – 2˝ hours. This soup should be thick so you have to cook it long enough to lose any excess wateriness but still needs to cook the pasta.
Remove the lid, add the tinned beans and cook for 5 minutes. Turn up the heat a little and put the pasta in. Once your pasta is cooked, your soup is ready.
Serve with a slurp of olive oil (click here), or a grating of fresh parmesan.
This recipe makes a lot of soup! Use your largest pot or consider halving the recipe.
This soup can be made ‘failsafe’ by omitting the zucchini, replacing the carrots with swede and replacing the onions with leek. To find out more about Sue Dengate and the failsafe diet click here.
Modified from Nigella Lawson Recipes.