Anything Goes Vegetable Soup
People have been making soup for thousands of years, without a recipe. Vegetable soup is a great way to use up leftover vegetables, cooked or raw. Even those forgotten vegetables in your fridge that are past their best can still be used up in a soup. Each one will taste different and if your soup needs a little extra something, Hugh Fearnley-Whittingstall suggests adding a few teaspoons of curry powder. Store the soup in the fridge for 2 - 3 days or freeze it. It tastes fantastic, is packed with goodness and saves you money!
- 2 tbsp olive oil organic, fairtrade
- 1 onion, peeled & chopped
- 2 potatoes, peeled & diced Potatoes will thicken a vegetable soup nicely
- any vegetables, peeled & chopped
- 1 litre hot vegetable stock
- 1 dash salt
- 1 dash freshly ground black pepper organic, fairtrade
- 2 tsp curry powder optional
- Add the oil and onion to a large pan and fry over a medium heat until soft
- Add the other vegetables and fry for 3 - 4 minutes
- Pour over enough stock to cover the vegetables and season with salt and pepper
- Bring to the boil then reduce the heat and simmer for 20 minutes.
- Leave the soup to cool a little then blend with a hand blender or mash using a potato masher or fork.
- Add the curry powder if needed and return to a boil before serving.
Calories: 159kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 60mgPotassium: 504mgFiber: 3gSugar: 2gVitamin C: 23mgCalcium: 24mgIron: 1mg
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