rich red aroma soup

This soup has to be named for its intense colour and equally compelling scent.
Make it once just to see and smell. It’s totally worth it!
You might be able to use fresh tomatoes, but we don’t have enough in the garden.
You might need to use fresh pumpkin – we will next time we make it seeing as there is no more in the freezer! It really was a use-what-you’ve-got-experiment and it worked fabulously.

2 onions, coarsely grated
piles of garlic, finely chopped
Saute in a little olive oil and butter

2 beetroot, coarsely grated
4 carrots, coarsely grated
6 potatoes, coarsely grated
6 cans chopped tomatoes 
2 small tins tomato paste
2l icecream container of pureed pumpkin from the freezer
handfuls of basil, coarsely chopped
splash of vinegar
splash of soy sauce
splash of Worcestershire sauce
water
Add and bring to the boil. In this case simnmer until the pumpkin defrosted – ordinarilly, simmer until cooked. Alternatively, bring to the boil and then transfer to your cooking bag and forget about dinner for the rest of the day.

2 cans coconut cream
Add just before serving and heat through

By the way, this makes A LOT of soup. I set aside a portion to give a family of four, a second portion to go in a vegetable lasagne the next night, we filled twelve hungry tummies and still had 2l of leftovers.