Vegetable soup is delicious and the taste varies every time you make it. You may recognise some of the method from my chicken soup recipe, and really it’s similar to make but tastes completely different. Give it a go.
You can choose whatever vegetables you like. I usually add some of the following: carrots, potatoes, squash, sweet potatoes, celery (not too much), courgettes, sweet peppers, spinach, cabbage (not too much), turnips, swede, peas, mushrooms – anything in the fridge!
Don’t add too much of the strong-tasting vegetables or they may overpower everything else. I don’t add tomatoes to vegetable soup, but if you want a completely different taste, add a tin or two of tomatoes and some tomato puree.
Selection of vegetables (see above)
Vegetable stock or water plus one or two stock cubes
Good shakes of Worcester Sauce
Salt and pepper to taste
This is really easy.
1. Wash or scrub your vegetables, remove cores, etc, and chop into large pieces.
2. Place in a large saucepan and cover with stock or water plus stock cubes, salt and pepper and Worcester Sauce
3. Bring to the boil and simmer until everything is soft – probably half an hour or so
4. Remove from the heat and use a stick blender until it’s the consistency you want. You can leave small or largish chunks or completely puree the soup.
5. Put the saucepan back on the cooker and heat through. Season to taste, adding more stock cube if necessary to bring out the flavour.
This makes a very simple but delicious and nutritious soup. In fact it’s making my mouth water and I’m off to scour the fridge and make some vegetable soup right now!