Every Vegetable Soup

Posted 2014-10-11 by Lindsay Law ⇒ follow

This is not, literally, every vegetable soup. It's simply a suggestion that you can use pretty much every vegetable you have to hand to make quite a delicious soup. It's a great way to get some green, leafy veg in you, or your children's, diets without really noticing.

Preparation Time: 20 minutes
Cooking Time: 1-2 hours
Makes: 6 servings (but depends on quantities)

Ingredients
1 onion
4 potatoes
3 carrots
2 leeks
3 baby turnips (or half a large turnip or swede)
4 or 5 kale leaves
1 litre vegetable stock
1 tbsp vegetable oil
Seasoning

What else could you add? The list is endless, but I love squash. You could also have pumpkin, beetroot, cauliflower, broccoli...whatever you have to use up.

Method

Heat the oil in a large saucepan.

Chop the onion and gently cook in the oil until soft (you could also add 2 or 3 cloves of crushed garlic at this stage).

Meanwhile, prepare the root vegetables, peel and chop the potatoes, carrots, and baby turnips.

Add the carrots to the onion and cook for a few minutes longer.

Add the potato and turnips. This is when you would add squash, pumpkin, or other vegetables of that re type.

Make up the stock and add to the pan. Cook gently over a low heat for about 30 minutes.

Prepare the leek, cut into thin disks, wash well (sometimes earth gets trapped between the layers) and add to the pan.

Prepare the kale, cut out the stalks, and then roll up and snip thin slices into the soup.

Put the lid back and cook for about an hour, or until all the vegetables are soft.

Add salt and pepper to taste. You may also need to add more stock if the soup is too thick.

You can purée the soup if you prefer a smooth soup, or serve the chunky version. Serve with granary bread and butter.

Categories
#easy
#soup
#healthy
#vegetables
#vegetarian

%recipeyum

225972 - 2023-07-17 09:45:58

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