Chunky Purple Majesty potato and tomato broth: Difference between revisions
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|description=Perfect for autumn / winter this soup will taste delicious and look really great too. | |||
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Perfect for autumn / winter this soup will taste delicious and look really great too. Purple Majesty potatoes are available from branches of '''[http://www.sainsburys.co.uk/sol/index.jsp Sainsbury's].''' | Perfect for autumn / winter this soup will taste delicious and look really great too. Purple Majesty potatoes are available from branches of '''[http://www.sainsburys.co.uk/sol/index.jsp Sainsbury's].''' | ||
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| ½ pack of Purple Majesty [[Potatoes|potatoes]] (about 600g) | | ½ pack of Purple Majesty [[Potatoes|potatoes]] (about 600g) | ||
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(Recipe by: '''[http://www.albert-bartlett.co.uk/recipes/ Sally Bee]''') | (Recipe by: '''[http://www.albert-bartlett.co.uk/recipes/ Sally Bee]''') | ||
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Revision as of 17:33, 15 November 2014
| Chunky Purple Majesty potato and tomato broth | |
|---|---|
 |
| Servings: | 4-6 |
| Ready in: | 50 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
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Perfect for autumn / winter this soup will taste delicious and look really great too. Purple Majesty potatoes are available from branches of Sainsbury's.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- ½ pack of Purple Majesty potatoes (about 600g)
- 2 × 400g cans chopped tomatoes
- 2 tablespoons olive oil
- 2 litres /3½ pints vegetable stock
- 1 Large onion, peeled and diced
- 2 cloves garlic, peeled and crushed
- 4 carrots, peeled and sliced
- 1 red pepper, washed and diced
- 1 × 400g cans cannellini beans, rinsed and drained
- 2 slugs worcestershire sauce
- 1 teaspoon sugar
- 175g / 6oz spinach leaves
- Freshly ground black pepper
Method
- Prepare the Purple Majesty potatoes by washing and cutting into 1 inch cubes.
- In a large, non-stick, lidded saucepan, heat the olive oil and add the diced onion and garlic and sauté over a medium heat for about 5 minutes until starting to soften.
- Next add the diced potato and sliced red pepper and cook with the onions and garlic for a further 5 minutes adding a splash of water if too dry.
- Now add the vegetable stock, tinned tomatoes, sliced carrot, red pepper, drained cannelloni beans, Worcestershire sauce and teaspoon of sugar.
- Cover and cook over a medium heat for 15-20 minutes until the potatoes are soft but still hold their shape.
- Finally add lots of freshly ground black pepper, stir through the spinach leaves.
- They will cook immediately and serve!
(Recipe by: Sally Bee)
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This recipe originated from the recipe section of the now inactive www.albert-bartlett.co.uk
Many thanks to Albert Bartlett for kindly giving Cookipedia permission to use the recipes from their website.