Longevity Soup

1 comment

Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients:

  • 3 Carrots - peeled and cubed
  • 2 Onions - cubed
  • 2 Sticks of Celery - sliced
  • 3 Potatoes - cubed
  • Knorr Aromat All-purpose Seasoning - 2 tbsps
  • Chickpeas - 1 tin
  • Cannellini Beans - 1 tin
  • Pinto Beans - 1 tin
  • Extra Virgin Olive Oil - a good glug
  • 3-4 Garlic Cloves - minced
  • Chopped Tomatoes - 1 tin
  • Flat-leaf Parsley - large handful chopped
  • Basil Leaves - a handful
  • Small/Cute Pasta Shells - 400g ish
  • Salt/Pepper - a good pinch
  • Fennel seeds - 1 tsp
  • 400g grated Parmesan

Method:

Step 1: Add all the ingredients, bar a pinch of the Herbs and the Cheese (you’ll use that as a garnish), to the Morphy Richards Soup Maker.

Step 2: Set the mode to “chunky” and hit start

Step 3: After 28 minutes, your soup should be ready to go

Step 4: Pour 1 tablespoon of olive oil into each of your serving bowls. Divide the soup among them and top each with 1 tablespoon of the grated cheese and some reserved chopped herbs.

Recipe By James Brooks https://www.instagram.com/jamesbrooksco/


1 comment


  • Tim Cuckston

    Surely this can’t be the right quantities? The beans alone will be 1kg, then you have 400g of pasta and easily 500g of veg . Also, Why 400g of parmesan when you only use 4 tbsp?


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