Anything Goes Vegetable Soup

 

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5 from 1 vote

Anything Goes Vegetable Soup

People have been making soup for thousands of years, without a recipe. 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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: British
Season: Autumn, Spring, Summer, Winter
Type: Vegetarian
Diet: Dairy Free, Gluten Free
Servings: 4
Author: REALMEALDEAL

Ingredients

  • 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

Instructions

  • 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.

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