Soup can be made up to four days ahead. Keep, covered, in the fridge. For a non-vegetarian soup, fry 4 chopped shortcut bacon rashers with the onion and replace vegetable stock with chicken. Or replace tomatoes with a 420g can creamed corn and add 300g shredded roast chicken meat.
2 tblsps olive oil
2 onions, chopped
3 cloves garlic, crushed
2 tsps smoked paprika
2 tsps ground cumin
2 litres (8 cups) vegetable stock
400g can diced tomatoes
750g washed potatoes (3 large), peeled, cut into 1cm dice
2 cups frozen peas, corn and capsicum
Salt and cracked black pepper, to taste
Greek yoghurt, to serve
Heat oil in a stockpot over a medium heat. Add onions and garlic. Cook, stirring occasionally, until soft. Add paprika and cumin. Cook, stirring for 30 seconds.
2 Add stock, tomatoes and potatoes. Bring to boil. Gently boil for 15 minutes. Stir in frozen vegetables. Cook for a further 5 minutes, or until potatoes are soft. Season with salt and cracked pepper.
3 Serve with Greek yoghurt topped with cracked pepper.