Spicy Vegetable Soup


2 tablespoons olive oil

1 large onion (thinly sliced)

6 cloves garlic (crushed) – alter this to taste

20 small thai chillies (finely chopped) – alter this to taste

2 tablespoons grated fresh ginger

2 tablespoons dried parsley

3 cups sliced celery

6 large potatoes (bite size cubes)

3 cups thickly sliced carrot

2 cans diced tomatoes

2 cans cannellini beans (use any beans you like)

2 cups vegetable stock

4 cups water

salt, pepper – to taste

2 bay leaves


In a large pot heat the olive oil and add onions, garlic, chillies, ginger and parsley. Cook until fragrant and onion has softened. Add potatoes, carrot and celery stirring so everything is mixed through thoroughly. Next add the beans and tomatoes gently stirring to avoid mashing the beans. Pour in the stock and water so all the vegetables are covered. Season with salt and pepper to taste and bring the soup to a simmer. Add 2 bay leaves and let simmer for an hour.

Serve hot with crusty bread and a glass of red wine.

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