Quick and easy, this incredibly tasty vegan veggie soup can be made with any fresh or frozen produce that you have on hand, and it's extra tasty with the addition of my tomato salsa!
- 2 tbsp olive oil
- 1 brown onion finely chopped
- 2 cloves garlic minced
- 1 tomato sliced into small cubes
- 3 celery stalks sliced
- 2 large carrots peeled and chopped small
- 1 1/2 cups green beans sliced into 1 inch pieces
- 1 1/4 cups Favourite Tasty Tomato Salsa see notes for the link to recipe!
- 400 g can crushed tomato
- 2 cups water
- 4 large courgettes sliced
- 1 tsp turmeric
- 3 tsp paprika
- sea salt and ground black pepper to taste
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In a large saucepan, heat the olive oil and fry the onion until glassy, then add the garlic and fry until fragrant. Add the fresh tomato, celery, carrots and green beans and stir fry for about a minute.
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Now pour in the Favourite Tasty Tomato Salsa and the can of crushed tomato, along with about 2 cups water.
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Turn the heat down to medium and allow the soup to simmer away for about 20 minutes, or until the veggies are almost tender. At this stage, add the courgettes to the soup and simmer for another 5 minutes, or until the courgettes are cooked.
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Stir in the turmeric, paprika, sea salt and ground black pepper, tweak these to taste and serve!
Go to my Favourite Homemade Tasty Tomato Salsa post for the recipe! You will love this salsa, it's so worth the few minutes it takes to blend it up.
This soup lasts up to 3 days in an airtight container in the fridge. It freezes well, just be sure to allow it to defrost fully before stirring it up, or the vegetables will get mushy.
