Anything Goes Vegetable Soup

Anything Goes Vegetable Soup
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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!
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Anything Goes Vegetable Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
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!
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Add the oil and onion to a large pan and fry over a medium heat until soft
  2. Add the other vegetables and fry for 3 - 4 minutes
  3. Pour over enough stock to cover the vegetables and season with salt and pepper
  4. Bring to the boil then reduce the heat and simmer for 20 minutes.
  5. Leave the soup to cool a little then blend with a hand blender or mash using a potato masher or fork.
  6. Add the curry powder if needed and return to a boil before serving.
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