Winter Vegetable Soup

INGREDIENTS: (8 servings)

1 large onion, finely diced
3 cloves of minced garlic
1 medium potato, peeled and diced
1/4 green pepper, ½” dice
1/4 red pepper, ½” dice
2 medium carrots, ½” dice
1 courgette, ½” dice
1 leek cut in ½” slices
3 garlic cloves, finely minced
4 green cabbage leaves, sliced
2 sticks of celery, ½” dice
250g or 1 tin of haricots, Borlotti or butter beans, washed and drained
1 tsp of thyme
1 tsp of sweet paprika
2 Tbsp of chopped fresh parsley
1 Tbsp of Salt
1 Tbsp of black pepper
1 tin of chopped tomatoes or equivalent fresh
2 Tbsp of tomato puree
Olive oil
4 boiling litres of water

METHOD:

In a large pan heat 2 Tbsp of oil
Add the onion and sauté for 3 minutes
Add the rest of the vegetables and garlic
Add the tomatoes
Add the thyme, 2 Tbsp of parsley and paprika
Season with salt and pepper
Add the boiling water.
Cover and cook for 30 minutes
If using a pressure cooker halve the cooking time.
When cooked, gently take out 3 ladlefuls of soup
Liquidise them and return them to the pan
Sprinkle a little chopped parsley
Mix well and serve with crusty bread