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1
First, make the stock.
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2
Dissolve the stock cubes/pots in 1.2 litres of boiling water, stirring until thoroughly dissolved.
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3
Place the stock in a large saucepan and bring to a gentle simmer.
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4
In a separate large heavy-based saucepan, heat the olive oil.
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5
Add in the onion and garlic and fry for 12 minutes over a high heat, stirring constantly so that they soften but dont brown at all.
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6
Add in the carrot and celery and cook for 23 minutes, stirring constantly.
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7
Add in the tomato puree this will give the soup a great colour and cook over a medium heat, stirring constantly to mix in well.
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8
Bring the simmering stock to the boil and add to the onion mixture.
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9
Bring to the boil, then reduce the heat and simmer for 20 minutes.
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10
Add in the drained butter beans and simmer for 10 minutes, then add in the pumpkin or butternut squash, bring to the boil and simmer for 10 minutes.
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11
Add in courgettes and thyme, bring to the boil, reduce the heat and simmer for 5 more minutes.
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12
Adding fresh thyme gives a lovely flavour to the broth.
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13
Check that the vegetables are cooked through; you want them tender, but retaining texture.
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14
Im a great fan of olive oil and I like to drizzle my soup with a little extra olive oil just before serving, but its your choice.
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15
Take the soup to the table to serve.
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16
Some slices of crusty bread would go well with it.
