Serves 3 (You may want to top up with a little more water to serve 4)
2 veg stock cubes
1 can chopped tomatoes
2 carrots, diced (I used 140g)
1 onion, peeled & diced
2 celery sticks, diced
80g dried spaghetti, snapped in to 1″ pieces
200g diced courgettes (or use 200g of mixed frozen veg)
1 tbsp basil
500ml water (or add a little more until you reach the 1600ml line)
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Sauté the onions, carrots and celery in frylight until the onions have softened and transfer them along with everything else to the soup maker and set to chunky. If using a pan, then simmer until everything is tender and serve.