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1
First, make the stock. Dissolve the Knorr Vegetable Stock Pots in 1.2 ltr of boiling water, stirring until thoroughly dissolved. Place the Knorr Vegetable Stock in a large saucepan and bring to a gentle simmer.
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2
In a separate large heavy-based saucepan, heat the olive oil. Add in the onion and garlic and fry for 1-2 minutes over a high heat, stirring constantly so that they soften but don't brown at all.
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3
Add in the carrot and celery and cook for 2-3 minutes, stirring constantly. 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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4
Bring the simmering Knorr Vegetable Stock to the boil and add to the onion mixture. Bring to the boil, then reduce the heat and simmer for 20 minutes.
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5
Add in the drained butterbeans 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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6
Add in courgettes and thyme, bring to the boil, reduce the heat and simmer for 5 more minutes. Adding fresh thyme gives a lovely flavour to the broth.
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7
Check that the vegetables are cooked through; you want them tender, but retaining texture.
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8
I'm a great fan of olive oil and I like to drizzle my soup with a little extra olive oil just before serving, but it's your choice.
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9
Take the soup to the table to serve. Some slices of crusty bread would go well with it.
