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 Vegetable Soup
Serves 4

2 tbsp olive oil
1 onion, roughly chopped
3 carrots, cut into large chunks
180g turnips, cut into large chunks
175g swede, cut into large chunks
1 can chopped tomatoes
1 tbsp tomato puree
1 tsp dried mixed herbs
1 tsp dried oregano
1.5 litres veg stock or water
50g dried small macaroni or similar
1 can red kidney beans
2 tbsp chopped fresh parsley
salt and black pepper
Grated parmesan


Heat the oil in a large saucepan, add the onion and cook over a low heat for about 5 minutes. Add the fresh vegetables, canned tomatoes, puree and dried herbs.
Season to taste.
Pour in the stock or water.
Bring to boil then lower the heat, cover and simmer for 30 minutes, stirring occasionally. Then add the pasta and bring to the boil, stirring.
Lower the heat and simmer, uncovered, until the pasta is just done, stirring frequently.
Stir in the beans, heat through for 2 or 3 minutes.
Stir in the fresh parsley and serve in warmed bowls, with the grated parmesan handed round seperately.

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