vegetable soup = slow warm hearty comfort

vegetable soup = slow warm hearty comfort

vegetable soup=slow warm hearty comfort

Vegetable Soup – A couple of weeks back I invited a few foodie friends over to watch the finale of Mastechef SA, as it was winter I thought it would be appropriate to put on a large pot of my vegetable soup for the occasion. It went down a treat; the problem came about when they all asked me to share the recipe. This proved to be quite difficult as I don’t have a recipe for this soup. The way it works in my house is that I make soup on Sundays. I open the fridge, take out all the veggies + herbs that I did not use over the previous week and make a steaming pot of soup with it. So…to be frank, the recipe below is a list of all the items leftover in my fridge from last week…

If you think the recipe seems a bit long, do not be put off, once you get the hang of it and taste of it you will be making this soup for generations to come. The thing about soup is, you have to make it your own … put in the effort and spend that little extra time…I can promise you it is worth every little spoonful. Enjoy making it and remember to serve it with love.

vegetable soup=slow warm hearty comfort

I do have 10 tips that I have picked up along the way that I would like to share with you when making this soup:

1. Don’t be in a hurry – take your time… and love the process – that is why I normally do it on Sundays – it takes time to grate and chop. Make big bowl of this soup… the soup freezes very well and will never go to waste!
2. Use the veggies + herbs – even lettuce, rocket – whatever you have in your fridge or veggie basket…..the stuff you did not use during the week and want to throw away.
3. Look in your freezer and use all those small packets of frozen veg that you still have not got around to using…
4. The five basic vegetable ingredients that you have to put in to your pot are the following: potatoes, carrots, onions, celery + tomatoes.
5. I always leave the skin on all my vegetables.
6. I grate my vegetables …that is if they are grate-able – it cooks faster and I feel the flavours infuse just that much better.
7. Veggies like broccoli and cauliflower – use the stems – cut them into thin slices – it adds to the beautiful chunkiness of the soup.
8. Parmesan skins – when you buy and use parmesan – don’t throw the skin or rind away – keep them in your freezer and use this in your soup – it adds a wonderful richness.
9. The secret ingredients of my soup : cloves, pesto (any flavour), whole pepper corns, parmesan cheese skins and grated, instant tomato cream soup, oats, good stock to cover the veggies, Worcestershire sauce, sun-dried tomatoes and always a bit of butter.
10. To serve always finish your soup with a drizzle of olive oil , chopped parsley and some parmesan shavings.

vegetable soup=slow warm hearty comfort

vegetable soup=slow warm hearty comfort  - broccoli stems

 

vegetable soup = slow warm hearty comfort
 
Prep time
Cook time
Total time
 
This recipe makes a pot of soup large enough to feed an army - you can just half or quarter the quantities as your mood takes you…
Author:
Serves: 10
Ingredients
  • A
  • 300g Grated large potatoes +- 2 large
  • 300g Grated large carrots +- 2 large
  • 220g Grated medium onions +- 2 medium
  • 250g Grated butternut squash +- 2 generously thick slices
  • 350 g Tomatoes either chopped or rosa tomatoes halved
  • 200g Baby marrows - sliced
  • 150g Cauliflower - cut into chunks
  • 130g Broccoli - cut into chunks
  • 2 Long pieces of celery - chopped
  • 70g Lettuce
  • 80g Cucumber - chopped
  • 300g Frozen peas
  • 50g Sundried tomatoes - chopped
  • 10g Fresh coriander - chopped
  • 25g Garlic - grated
  • 6 Cloves
  • 20 Black peppercorns
  • 20g Fresh parsley - chopped
  • 1t Chillie flakes
  • 410g Tinned chopped tomatoes (1 tin)
  • 2 Stock cubes (Vegetable or chicken)
  • 75-100g Parmesan skins
  • 3L Water (or 3L of good stock – then omit the stock cubes and remember to add more salt)
  • B
  • 100g Dry pasta (I use spaghetti and normally break the spaghetti up into small pieces)
  • 100g Oats
  • 2x 410g Sugar beans (drain the fluid) – you can even replace this with tins of baked beans
  • 60 ml Olive oil
  • 1 Packet cream of tomato soup mixed with 500 ml cold water
  • C
  • 1T Worcestershire sauce
  • 100g Pesto (any basil or rocket pesto)
  • 100g Parmesan cheese grated
  • 50g Butter
  • 1t Salt
  • 1t Black pepper
Instructions
  1. Put all A ingredients into a large pot and bring to boil. Simmer for 30 minutes on medium heat. Please remember to stir frequently. As this is a big pot of ingredients, it can easily burn if you don't keep a watchful eye on it.
  2. Now add all the B ingredients and simmer for a further 20 minutes.
  3. Then add all the C ingredients – stir well – and simmer for 10 minutes.
  4. At the end please taste for seasoning – adding salt and pepper as per your individual taste or preference.
  5. To serve: Drizzle some olive oil over the soup, add some chopped parsley and some parmesan shavings.

 

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