Longevity Soup
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/
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Update – I have prepared the ingredients as above. After adding all of the ingredients apart from a tin of Pinto Beans which I did not have, I found that the soup maker is not large enough to take all of the ingredients so had to transfer everything into a saucepan to cook on the hob. I have not used 400gms of pasta as that does seems rather a lot for the soup. And I certainly won’t be using 400gms of parmesan as stated in the ingredient list as the
instructions /method says to use a tablespoon per serving.
I agree with you, I did wonder what size the soup maker is as there are us a huge amount of ingredients. Also as you say 400grams of parmesan, that is a lot of cheese
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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