Garden of Eden soup


  • 300 ml boiling water
  • 1 vegetable stock cube, crumbled, or 2 teaspoons vegetable stock powder
  • 1 litre tomato juice
  • 2 cloves garlic, crushed
  • 4 spring onions, finely chopped
  • 1 large potato, scrubbed and diced
  • 1 large carrot, diced
  • 1⅔ cups (100 g) frozen broccoli florets
  • 1⅓ cups (100 g) finely shredded or coarsely chopped white cabbage
  • ½ cup (60 g) frozen sliced green beans
  • ⅓ cup (50 g) frozen peas
  • ⅓ cup (50 g) frozen broad beans
  • 8 large sprigs of fresh basil
  • salt
  • pepper


  1. Pour the boiling water into a saucepan.
  2. Stir in the stock cube or powder, the tomato juice, garlic, spring onions, potato and carrot.
  3. Bring to the boil, then reduce the heat and cover the pan.
  4. Simmer the soup for about 10 minutes, stirring occasionally.
  5. Use a sharp knife to cut any large frozen broccoli florets into smaller pieces, then add them to the soup with the cabbage, green beans, peas and broad beans.
  6. Bring the soup back to the boil, then reduce the heat slightly, but keep the soup simmering rapidly.
  7. Cook for about 5 minutes or until the vegetables are just tender but still crisp.
  8. Taste and season the soup, then ladle it into warm bowls.
  9. Use scissors to snip half the basil into shreds and scatter over the soup, discarding the tough ends of the sprigs.
  10. Add a whole sprig of basil to each portion and serve at once.

Serves 4
Preparation: 10 minutes
Cooking: about 20 minutes

Source: Soups & Casseroles
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