This soup is a whole bowl of goodness made with any veg that you happen to have in the fridge drawer.
Today, I happened to have carrots, potato, onion, celery, a random half a swede leftover from the weekend and I took a broccoli stalk off the head of broccoli that I’ll be using later.
Soups like this are so simple, seasonal and can be adjusted to your taste in both flavour and texture. For example, I’ve left this one chunky by cutting the vegetables into small bite-size cubes, so it’s a brothy soup. But I could just have easily blitzed it up with a stick blender and added a slick of cream to create a smooth cream of vegetable soup.
To make it a substantial meal – two hungry teenagers here – I’ve served it with cheese toasties. And I can’t have veg soup without a good dash of malt vinegar to season it at the table.
- Carrots
- Potato
- Onion
- Celery
- Swede
- Broccoli stalk
- Vegetable stock
- Salt & pepper
- Oil
To make, I diced all the vegetables into small cubes, then gently sautéd them off in a little oil in a large heavy-based pan, taking care not to let any of the vegetables catch or colour too much.
To that I added a Kallo vegetable stock cube and boiling enough water to adequately cover the vegetables and left it to cook for 20-25 minutes until the vegetables were tender.