If you are looking for a soup to prepare for lunches for the week ahead you have to try this Minestrone Soup.

It’s rich and tangy tomato broth is packed full of vegetables and orzo making it a perfect meal on a cool winter day. Pair it with some homemade garlic bread and you have a magical midday feast!

INGREDIENTS

1 Cup Orzo

1 Sweet Potato

2 Onions

2 Peppers

1 Courgette

4 Carrots

6 Tomatoes

1 Leek

6 Spring Onions

2 Tins of Chopped Tomatoes

3/4 Tube of Tomato Puree

1 Tablespoons Soft Brown Sugar

1 Teaspoon Basil

1 Teaspoon Oregano

1 Teaspoon Thyme

2 Bay Leaves

3 Cloves Garlic

2 Pints of Vegetable Stock

70ml Red Wine Vinegar

Lea and Perrins Worcestershire Sauce

METHOD

Finely peel and cube the sweet potato, onions, peppers, carrots, courgette, tomatoes and a leek. Add to a deep pan with some garlic and chilli oil and place over a high heat.

Crush and dice three cloves of garlic and add to the pan, leave to simmer for a few minutes.

Add in the basil, oregano, bay leaves, tomato paste and thyme, mix into the vegetables.

Then add in the two tins of chopped tomatoes, two pints of vegetable stock, 70ml of red wine vinegar and two tablespoons soft brown sugar. Stir everything together and bring the pan to the boil.

Once the pan has reached a rolling boil add in the orzo and a dash of Lea and Perrins Worcestershire sauce. Leave the pan simmer until the orzo is cooked through, stirring intermittently.

Enjoy with some homemade garlic bread!