Ingredients

• Ingredients 2 tablespoons olive oil 1 onion peeled and chopped 1 garlic clove crushed 1/2 medium marrow, deseeded and chopped 2 carrots sliced 500ml stock 2 teaspoons paprika 1 teaspoon dried oregano 1 teaspoon dried basil 1 tin of chopped tomatoes Freshly ground black pepper Salt to taste

Preparation

• Method Heat the olive oil in a large heavy-bottomed saucepan. Fry the onion gently until it begins to soften. Add the garlic clove. Add all the vegetables and cook for a minute. Add the stock, herbs and tin of tomatoes. Bring to the boil and simmer for 30-45 minutes until all the vegetables are soft. Process in a liquidiser until smooth. Return to the pan and heat through. Season to taste with freshly ground black pepper and salt as required. Like this? Check out more vegan soup recipes!