30 ml (2 Tbsp) sunflower oil 1 onion, chopped into small dice 2 carrots, chopped into small dice 1 leek, sliced and washed 2 celery sticks, chopped into small dice 2 garlic cloves, crushed 1 large sweet potato, peeled and cubed 200g peeled butternut, cubed 1 lt. (4 cups) prepared chicken stock 1 x 410 g can Rhodes Tomato Chopped & Peeled 1 50 g packet Brown Onion soup mix 1 x 410 g can Rhodes Three Bean Mix to serve: fresh bread
Heat the oil in a large saucepan.
Add the onions, carrots, leek, celery and garlic.
Cook, stirring often over a high heat until the vegetables start to soften without browning.
Add the butternut and cook for a few minutes more.
Add the prepared chicken stock and the Rhodes Chopped & Peeled Tomatoes and bring to the boil.
Turn the heat down and simmer until the vegetables and potatoes are tender.
Mix the soup powder with a 500 ml (2 cups) of water and then stir into the soup.
Stir until thickened.
Add the Rhodes Three Bean Mix and heat through.
Season well with salt and freshly ground black pepper.