Child Friendly, Freezable, Pre-preparable, Serve Hot
1 Medium Pumpkin
2 Large Onions
6 Large Tomatoes
2 Medium Courgette
2 Medium Aubergine
1 cup Peas
1 handful Fresh Parsley
3 handfuls Spinach
1 tin Canelloni Beans
1 Small Garlic
1 box Knorr Vegetable Stock
1 tube Colemans Mustard
Cut the Pumpkin into small bite-size chunks, having cut away the skin and soft centre. The chunks are usually very firm so a sharp knife and a careful hand is required. Put onto a roasting tray.
Chop up the aubergine and courgette into small button size pieces and add to the baking tray with a light covering of olive oil. Put the tomatoes on and then oven roast at 170c for about 30-45 minutes until they start to brown. The oven roasting softens the pumpkin and vegetables so that you don't need to boil them for hours in the soup.
Tear the loose fresh parsley into a soup saucepan. Add the garlic and onions, chopped as fine as you like.
Mix the Knorr Vegetable stock, which is in a jelly form that melts easily, into a pint of water and pour this into the saucepan. Slowly bring to simmer and stir well. The mix will look very bright and orange at this point.
To give the soup a slight 'bite' i like to add a tablespoon of Colemans Tube mustard. This is sweeter than the course grain mustard, and cooler than the jars, and just adds a twist to the flavour that no one has ever guessed at yet..
When the vegetables have been roasted as described, take them out of the oven and drop them into the soup saucepan. Stir in..
Add the peas, spinach and cannelloni beans to the mix. Put a lid on the saucepan and heat to just under simmering for an hour, stirring every 20 minutes.
After an hour and a half, the soup is ready. The colour will have changed from orange to a light teak brown. The longer you cook it for the darker it will get as it draws all the colours out from the aubergine.
The texture of the soup is much like a broth, and the aroma from the Knorr stock is full of the hearty meal soups seen in movies on stormy nights.
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