Vegetable soup is never something that you plan, but more of something that you make from the vegetables you have available in the fridge. Here are three varieties of vegetable soup and the basics to follow if you fancy being creative.
Ingredients
Makes Four Portions
- 1 Large Onion
- 1 Celery Stick
- 1 Litre Stock
- Small knob of Butter
- Salt and Pepper
- 200g Leek+ 300g Potato+ 100ml Milk
OR
- 500g Carrot and Handful Corriander
OR
- 250g Tomato and 250g Red Pepper
Directions
- Peel and chop the onion, celery and vegetables of your choice into similar sized chunks.
- Heat the knob of butter in a large saucepan and add all of the vegetables, minus the potato. Stir until the vegetables are all coated in butter and sauté for a few minutes.
- Pour in the stock, making sure the vegetables are all covered. Now, add the potato.
- Bring the liquid to boil. Reduce and simmer until the vegetables have softened.
- Remove the pan from the heat and use a hand blender to combine the vegetables and liquid, creating a smooth soup. Now, add the milk to the leek and potato soup and place back over the heat. Stir to combine.
- Taste and season the soup with salt and pepper.
