Ingredients

1	carrot
1/2	sweet potato
1/4	butternut pumpkin
2 tsp	chicken stock powder
	water
2 tbsp	tomato paste
	thyme and/or parsley
	pepper
	grated cheese to serve
	crunchy bread to serve

Equipment

• large saucepan

Method

1. peel and chop all the vegetables put in saucepan
2. pour in enough water to cover vegetables
3. add chicken stock and stir
4. bring pot to boil stiring frequently
5. add tomato paste and stir in
6. reduce heat, simmer uncovered stirring occasionally, if too much water evaporates then add a little more
7. mix in herbs and pepper to taste
8. cook minimum of 45 minutes to several hours, I usually leave it for about 1.5 hours
9. spoon into bowls, top with more herbs, pepper and grated cheese
10. eat hot with crunchy bread

Notes

Can also add potato, onion or other vegetables for a less orange soup

Sour cream is also very good when serving

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