25 October 2021
A nourishing meal for an autumn evening, our Hallows Eve Soup celebrates bright and beautiful seasonal vegetables. Cut your ingredients chunky and cook with parmesan rind for extra delicious flavour.
Created in our Hard Anodised Casserole Pan, here's everything you need to perfect the recipe...
Total Time: 35 minutes
- 1 large onion
- 3 large cloves of garlic
- 2 medium sweet potatoes
- Half a small eating pumpkin
- Half a small swede
- 1 large leek
- 2 carrots
- 1 celery stick
- 1 tin of whole plum tomatoes
- 1 tbsp tomato puree
- 1.5L chicken or vegetable stock
- 1 bay leaf
- 2 sprigs of rosemary, finely chopped
- 1 tsp thyme
- Parmesan rind (optional)
- Small bunch of kale, hard stems removed
- 1 tin of borlotti beans
- 1/4 tsp chilli flakes (optional)
- Salt and black pepper
- Grated parmesan
1. Finely chop the onion and add to a Non-Stick Casserole Pan with some olive oil and a pinch of salt on a medium heat..
2. While the onion is slowly colouring, crush the garlic, slice the leek and add to the pan with the onion.
3. Peel and chop the carrots, cut the celery and add to the pan.
4. Add the tomato puree and stir around to cook for a moment.
5. Crush the plum tomatoes and add them with the stock, the bay leaf, chilli flakes (optional) and herbs. Peel and chop the sweet potatoes, pumpkin and swede into cubes, then add to the pan.
6. Add the parmesan rind if using. Turn the heat up and simmer for 25 minutes, stirring occasionally so nothing sticks to the bottom of the pan. Then drain the tin of bortolli beans and add to the pan. Wash and tear up the kale removing the hard stems and add to the pan. Season with salt and pepper. Simmer until the beans and kale are cooked and the vegetables are tender.
7. Remove the parmesan rind and bay leaf and serve with more black pepper, grated parmesan, and some parsley.
8. Serve and enjoy with crusty bread.