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Ingredients

• 300 ml (10 fl oz) boiling water
• 1 vegetable stock cube, crumbled, or 2 tsp vegetable bouillon powder or paste
• 1 litre (1¾ pints) tomato juice
• 2 garlic cloves, crushed
• 4 spring onions, finely chopped
• 1 large potato, scrubbed and diced
• 1 large carrot, diced
• 100 g (3½ oz) frozen broccoli florets
• 100 g (3½ oz) white cabbage, finely shredded or coarsely chopped
• 55 g (2 oz) frozen cut green beans
• 55 g (2 oz) frozen peas
• 55 g (2 oz) frozen broad beans
• 8 large sprigs of fresh basil
• salt and pepper

Description

An Assortment Of Vegetables Cooked In Tomato Juice And Stock Makes A Simple, Satisfying Soup That Tastes Terrific. For This Recipe You Can Take Advantage Of Frozen Vegetables, Such As Broccoli, Beans And Peas. They Cut Down On Preparation Time, And Are Ju

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