24 November 2016

Vegetable soup

Serves up to 6 


2 onions diced
Grated fresh ginger 
2 sticks celery, chopped 
4 large carrots, chopped 
2 medium sized potatoes chopped into small cubes
1 vegetable stock cube 
Sprinkle of seaweed salad (optional)
Black or white pepper
Pinch of sea salt
Fresh coriander chopped
1 tablespoon (approximately) cold pressed, virgin olive oil
Can sweetcorn, can borlotti beans (all optional)

In a large saucepan, cook the onions and ginger in the olive oil until onions are transparent. Add the celery, then the carrots and potatoes. Continue cooking for around five minutes in the oil. Add a little more oil if it all starts sticking. Dissolve the vegetable stock cube into a cup of boiling water and add to the vegetables. Sprinkle pepper to taste and the seaweed salad and pinch of sea salt. Top up with plenty of water to around 2 cm above the vegetables.

If you are using a pressure cooker, put on the lid and bring to steam. Turn heat down and set timer for 10 minutes. In a saucepan, put on the lid, bring to the boil, turn heat down and simmer until all the vegetables are cooked (around 20 minutes).

Using a soup blender, blend all the ingredients to a smooth texture. You can leave some solid pieces of vegetable if preferred. Add more water if a thinner soup is desired. Stir in the sweet corn and/or borlotti beans (optional), plus the coriander. Pour into soup bowls. Eat as a meal on its own or with fresh, wholemeal bread. Tip: If you have a vitamix blender, you can pretty much make this in five minutes if you don't mind a super smooth soup or add in the beans (if using) after 5-10 minutes of blending and pulse until you reach the desired consistency.

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