‘Tribute to Canned Vegetables’ Soup

So there I was, staring at cans of tomatoes, potatoes, petite peas and spinach, just sitting there whispering “Use Me…please?” And then it hit me. Why settle for canned vegetable soup when you can make fresh soup from canned vegetables! So here it is. My tribute to canned vegetables soup. Its as simple as it gets and don’t worry, it tastes alot better than it looks! But as with all canned / processed stuff, don’t overdo it. Serve with rice or bread.

Ingredients (Serves 4)

  • 1 can of diced / whole tomatoes
  • 1 can of petite peas
  • 1 can of spinach
  • 1 can of potatoes (optional)
  • 1 medium yellow onion
  • Cinnamon Powder
  • Turmeric Powder
  • Ginger Powder

Getting it Done!

  1. Finely dice the onion and brown it in a large pot (see my post of browning onions)
  2. Add all the canned vegetables into the pot
  3. Stir well, bring to a boil, add a dash each of the cinnamon, turmeric and ginger powder
  4. Add 3 pinches of salt and a generous amount of freshly ground black pepper
  5. Stir well, taste and adjust accordingly
  6. Let the soup cool down, then remove half of the soup into a big bowl (remove all the potatoes as well)
  7. Blend the half portion in the pot into a puree and then stir in the half portion set aside in the bowl
  8. This is a useful tip when making any type of vegetable soup, this gives you a great mixture of smooth and chunky
  9. Heat the soup up and its ready to serve
  10. Done!

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