Been going through the fridge and veg basket this morning and I found loads of scraps and bits & pieces left over from the week’s meals. I was just about to chop them up for the wormery and then I thought SOUP!
So here we go with a simple veggie soup (it was going to be 100% veggie but I used chicken stock as I’m out of veggie stock)
INGREDIENTS
Half an onion
2 carrots
2 sticks of celery
Any vegetables you fancy (I used: broad beans, runner beans, swede, kale, sweet potato, butternut squash, turnip, cauliflower)
0.5 litre veg (or chicken) stock
1 tin of chopped tomatoes (I used my homemade tomato sauce)
Herbs and/or bouquet garni
1 TBSP cooking oil (I used garlic flavoured olive oil)
METHOD
- Chop up the carrots, celery & onion fairly fine and sweat down in a pan with a tablespoon of oil
- Chop the remaining veg as coarse as you fancy – 20mm (3/4″) is good if you want a chunky soup
- Add the tomatoes, stock and herbs to the pan then add the vegetables. Bring the pan to a boil then turn down to a simmer
- After 5 minutes have a quick taste and season with salt & pepper as needed
- Cook until the veg is soft but not falling apart – 10 to 20 minutes depending on the chunk size
- Remove the bouquet garni
- Then either eat the soup or ladle it into containers for later. I roughly blitzed one container of soup and kept the other chunky.
