About the Recipe
Gluten Free, Vegetarian, Vegan, Candida Friendly ( without the bread )
Enjoy this quick and easy to make soup any time of the year!
Ingredients
INGREDIENTS
Fresh Food
1 Red Onion
1 Large White Potato
2 Medium Sweet Potato's
2 Large Carrots
6 Baby Sweetcorn
Fresh Basil or Coriander (Optional)
Crusty Bread (Optional)
Store Cupboard
2 Vegetable Stock Cubes
1 Can Tomatoes
1 Can Black Beans ( or Chickpeas or beans of choice)
1 Tablespoon of Extra Virgin Olive Oil
Salt & Pepper
Boiling Water
Preparation
DIRECTIONS
1/ Peel and chop the potato, sweet potato and carrot into bite size pieces.
2/ Peel and slice the Onion and put a kettle of water on
3/ Heat the oil in a large pot and fry the onion over a low/medium heat for 2 minutes
4/ Add the white potato, sweet potato and carrot and fry for a further 5 minutes stirring often
5/ Pour boiling water to about 1 inch above the vegetables and crumble 2 Vegetable Stock Cubes In and stir, bring to the boil and then reduce to a simmer for 5 mins, stirring occasionally
6/ Slice the Babycorn (1cm pieces approx) Check that the Veg are almost cooked and add the Tin of Tomatoes, the Drained and rinsed Beans and the Babycorn, bring back to the boil and then simmer for a further 5 Mins
7/ Chop your Optional Basil or Coriander and add them to your bowl of soup and stir through