Saturday, 22 July 2017

Vegetable Soup

Another one of the soups I enjoyed during my 'Seven Days of Soup' challenge whereby I took on souping and juicing for one week, to shift some baby weight before our family holiday to Spain (7lbs in one week is not to be sniffed at).

This particular soup though is a fail safe, and can be adapted to whatever you may have in the fridge or larder. I make this regularly and batch cook so it makes a family dinner, but then the same again, which goes in the freezer for another week. Soup freezes really well!

Feel free to adapt to the ingredients you have to hand but I suggest always using either a white or sweet potato, a carrot or parsnip to make up the 'bulk' of the soup. This recipe is suitable for vegetarians too.

Vegetable Soup

Here's how:
  • 1 white potato
  • 1 carrot
  • 1 parsnip
  • 2 celery sticks
  • 1 leek
  • cupful peas
  • 1 onion
  • 1 clove garlic
  • 1 tsp celery salt
  • 1 tsp black pepper
  • 1.5 pints vegetable stock
  • 1 tbsp rapeseed or vegetable oil
  • Handful bay leaves

Firstly pour in the olive oil into the pan and place on a gentle heat. Peel and dice the onion and mince the garlic and add to the pan.

Slice the celery and leek and they can go into the pan too.

Peel the potato and wash thoroughly, add to the pan. Do the same with the carrot and parsnip.

Make up the vegetable stock and pour over. Give a stir and season accordingly with the salt, pepper and bay leaves.

Cook for 30 minutes until the vegetables are soft to touch with a fork.

Remove the bay leaves and allow to cool slightly. Then blitz with a hand blender or a Nutribullet or alternative blender, return to the pan and re-heat. Enjoy!

The other soups I enjoyed during my 'Seven Days of Soup' included:

Asparagus and Crispy Bacon Soup
Red Pepper Soup
Curried Parsnip and Spinach Soup
Chicken Noodle Soup with Pak Choi Soup
Thai Sweet Potato Soup
Chunky Lentil, Bacon and Kale Soup

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