Halal Six Vegetable Soup Recipe

About this recipe

A comforting and hearty six-vegetable soup made with fresh ingredients and halal-friendly substitutions, perfect for a wholesome dinner.

Ingredients

• 200G Daylesford Organic Unsalted Butter
• 1 Kg Yellow/White Onion 1kg
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• - Oxo Chicken Stock Cubes
• 2 Kg Albert Bartlett Butter Gold Potatoes
• 50G Pepper Black Ground BWFO
• 375G Birds Eye Garden Peas
• 100 G Fresh Green Peas 100g
• 1.3 Kg Diamond Crystal Kosher Salt, 1.3Kg
• 500 ml Crucials Hot Stuff Sauce 500Ml

Instructions

1. 1. Melt 2 tablespoons of butter in a medium-sized saucepan over medium heat. Add 1 diced onion and cook until translucent, about 5 minutes.
2. 2. Add 2 cups of diced tomatoes and 8 cups of chicken stock. Turn the heat to high and bring to a boil, then reduce to medium-low and simmer for 15 minutes.
3. 3. Add 1/2 cup of diced gold potato to the pot. Continue to simmer for another 15 minutes until the vegetables are tender.
4. 4. Stir in 4 cups of frozen peas, 3 chopped scallions, 2 teaspoons of kosher salt, a pinch of black pepper, and a dash of hot sauce. Heat until the peas are warmed through, about 5 minutes.
5. 5. Turn off the heat and serve the soup hot. Adjust seasoning with additional salt, black pepper, or hot sauce to taste.