Tuesday, 27 March 2012

Vegetable Soup A Go-go

I've been fantasising a lot about soup lately. Really comforting, hearty, melt in your mouth, vegetable soup. And finally, I could hold out no longer! And, while the days are still warm, the nights are getting cold, and there is no better cure for a cold night and a hungry tummy!

This is probably the easiest thing you can make. You really can't get it wrong. You can use any vegetables that take your fancy. I put all the vegetables that the Boy won't usually eat in it, because the vegetables go so tender and flavoursome, that people can't help but eat things they think they don't like. And, it's cheap to make. This recipe will get you 6 large helpings. The measurements below are just a guide, add in and take away as you please! (and when I say 'cubed' I mean roughoddsizedhowevertheycome cubes)


Slug of olive oil
1 large onion, diced
1 red chili, deseeded and chopped
1 clove garlic, crushed
Dried basil
Dried oregano
2 carrots, peeled and chopped
2 celery stalks, chopped
1 leek, chopped
1/2 purple sweet potato, peeled and cubed
2 parsnips, peeled and chopped
3 largish potatoes, peeled and cubed
1 turnip, peeled and cubed
1 bunch of broccolini, stalks removed
1 litre salt reduced chicken stock (can use vegetable stock)
1 can of cannellini beans (optional)
salt and pepper
Crusty, delicious, fresh bread


First things first, peel and chop all your veg. Put a large pot on the stove over medium heat. Add a slug of oil and your onions, garlic and chili. Cook until onion is soft, and fragrant. Then a good shake of your basil and oregano, add your carrots, celery and leek. Cook, stirring occasionally, for a few minutes. Add the rest of your vegetables (except the broccolini) into your pot. Mix them around a bit, and pour over your stock. Add 2 cups of water. Drain and rinse your beans, and add them to the mix with a good pinch of salt, and some ground black pepper. Turn the heat up to high, clamp on a lid, and bring to the boil. Boil for 5 minutes or so, and then reduce heat to medium-low, pop the lid back on, and let it simmer away for a good half hour. Stir it round every now and then. 

Really, you just want your vegetables to be beautifully tender. Once they are, add the broccolini, pop the lid back on, and let them cook for a couple of minutes. You still want them to be slightly crunchy. And, the soup is done. Ladle into bowls, add a good grind of pepper, cut up some bread, and serve. 

It's such a rich, beautiful flavour, and the vegetables are so tender and melt in your mouth! I'm looking forward to left overs for dinner tonight!

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