Purple Jester Potato and Tomato Soup

Serves: 4-6
·         Preparation time: 20 minutes
·         Cooking time: 40 minutes

    This soup is perfect for Autumn/Winter and not only tastes delicious, it looks good too 

600g Purple Jester potatoes, washed and cut into 2.5 cm cubes (leave the skins on)
2 x 400g cans chopped tomatoes
2 tablespoons olive oil
2 litres vegetable stock
1 large onion, peeled and diced
2 cloves garlic, peeled and crushed
4 carrots, peeled and sliced
1 red capsicum, washed and diced
1 x 400g cannelloni beans, rinsed and drained
1 tablespoon Worcestershire Sauce
1 teaspoon sugar
175g spinach leaves
Freshly ground black pepper
Purple Jester Ratatouille Bake


In a large, non-stick lidded saucepan heat the olive oil, add the diced onion and garlic, then sauté over a medium heat for about 5 minutes, until starting to soften.
Add the diced Purple Jester potato and sliced capsicum and cook with the onion and garlic for a further 5 minutes (add a splash of water if too dry).
Add the vegetable stock, tinned tomatoes, sliced carrots, drained beans, Worcestershire Sauce and sugar.
Cover and cook over a medium heat for 15-20 minutes until the potatoes are soft but still hold their shape.
Finally add lots of freshly ground black pepper, stir through the spinach leaves (they will cook immediately) and serve.
*This recipe has been supplied courtesy of www.mitologroup.com.au