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Mediterranean Vegetable and Tomato Soup

Mediterranean Vegetable and Tomato Soup

from New Covent Garden Food Company's 'Soup for all seasons'

1 tbs olive oil (or frylight) (6 if using)
1 small onion finely chopped
1 clove of garlic, crushed
1/2 finely diced red pepper
1/2 finely diced yellow pepper
2 diced courgettes (smallish)
1 teaspoons sweet smoked paprika
1 teaspoons fresh rosemary, chopped
1 teaspoons balsamic vinegar
1 tins chopped tomatoes
I litre marigold stock
1 tablespoon sundried tomato paste (3 syns)
fresh parsley, chopped

Cook the onion and garlic with in olive oil until soft - try not to brown. Add peppers, courgettes, paprika and rosemary, cook for 3 minutes stirring. Add balsamic vinegar, simmer for 2 minutes, then add tomatoes and stock and bring to the boil. Reduce the heat and simmer for 15 minutes until vegetables are tender. Add tomato paste, parsley, season and serve.

3 syns for the lot – makes 4-5 portions

This is an old favourite in our household - OH loves it too - says the smoked paprika gives it a bacony taste.

I've always followed the recipe exactly as its fab as is - I suppose you could add some white beans to bulk it up, or some green beans for colour.
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Gold Member
Thanks - back to packed lunches next week so am on soup idea alert.

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