Recipe
This soup is a hearty, flavour-packed soup with a spicy kick, perfect for chilly nights around the campfire.
SERVES FOUR
YOU'LL NEED A large pot with a lid.
Ingredients
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 stalks of celery, diced
- 2 carrots, peeled and diced
- 2 x 400g tins chopped tomatoes
- 800ml water
- 2 stock cubes or 2 teaspoons stock powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1 teaspoon chilli powder or flakes (if you don't like spice, chilli is optional)
Method
- Heat oil in a frypan then add onions and sauté for a minute. Next add the celery, carrots and garlic and cook over a medium heat until all the vegetables are soft. Add the spices and stir until fragrant. This usually takes about a minute. If the vegetables are sticking, add a tablespoon of water or two.
- Once the spices have released their fragrance, pour in the tins of tomatoes. Refill both tins with water and add this to the pot with the stock cubes. Season with salt and pepper and simmer for 20 minutes or until the vegetables are soft enough to eat.
- The great thing about this soup is that you can add any other vegetables you like during the cooking process. If you need more protein, add a cup of red lentils when you add the water. A 400g tin of chickpeas (drained and rinsed) can also be added five minutes before you serve.
- Eat with fresh bread or toast.
