Seasonal soup with everything picked fresh from the allotment!
halved lengthways then chopped
sweet paprika powder
red chili flakes
Salt to taste
Pepper to taste
spinach beet leaves
Put the tomatoes, their juice and the tomato paste in a large pan and heat until just starting to bubble.
Pour in the water, stir, cover and allow to cook for ten minutes. Keep just below boiling.
Add the courgette, green beans and onion, cover and cook for a further ten minutes on a medium heat.
Sprinkle in the paprika, chili flakes and season with salt and pepper to your liking. Allow to cook for ten more minutes.
Stir in the spinach (roughly chop if necessary) and allow to just cook through (2-3 minutes). Do a final taste test and adjust seasoning as necessary.
Tips & Storage
Serve hot with fresh crusty bread.
Add a spoonful of cooked pasta before serving.
Have over a grain such a brown rice, or quinoa.
Allow to cool before refrigerating for up to three days.
Can be eaten cold.
Use different spices - Italian herbs, basil, oregano, chili.
Add a handful of peas with the spinach.
Use more or less water for a different consistency.