Vegetable Soup

This is a basic recipe which can be used for many different vegetable combinations. It freezes well and can be kept in
the fridge for around 3 days. Fresh and delightful.

Serves 4.

Ingredients

Key Ingredients
2 onions
2 Garlic cloves
Vegetable stock – approx. 1 pint
Oil
Optional Ingredients
Chilli powder
Dried Rosemary
Dried Oregano
Dried Thyme

Combinations

Suggested Vegetable combinations· Roasted carrot and butternut squash – 1 squash and 5 carrots· Potato and leek – 1 or 2 leeks and approx. 6 reasonable size potatoes· Sweet potato and pepper – 2 large sweet potatoes and 2 peppers· Potato, carrot, leek – 4 potatoes, 1 leek, 2 carrots Frozen onion, garlic, carrots, butternut squash and frozen peppers would work in place of fresh as long as you ensure they are heated through and have time to soften up in the oil.

method

Choose which combination of vegetables.
If doing roasted carrot and butternut squash peel and chop both into cubes (deseed butternut squash) and place on baking tray with a drizzle of oil. Roast in oven at approx. 180 degrees for 30 minutes.
For other vegetable combos peel, chop and place to the side. Chop fairly small so they cook more easily and quickly.
Finely chop onion and garlic and place into deep saucepan with a little oil on a medium heat until soft, approx. 3-5 minutes.
Add pre-chopped vegetables or roasted veg, season with salt and pepper and herbs/spices if using. Cook on a medium heat for around 10 minutes stirring frequently to prevent sticking until vegetables are soft.
Add 1 pint of vegetable stock to the pan and simmer, add more stock/water if vegetables are not covered in liquid.
Simmer for 5-10 minutes.
Blend until smooth or use masher to make a chunky soup if no blender is available.
Reheat if necessary and serve.

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