Chunky Vegetable Soup

A good hearty vegetable soup and a great way to use up left over veg, you can put pretty much anything in a veggie soup. I like to use some dried soup/broth mix (available from supermarkets, usually consists of dried Peas, dried barley, red split lentils, aduki beans etc.) to provide a bit of background bulk to it but it isn’t necessary.

Makes around 8 servings.

Ingredients:

200g soup mix
2 large leeks, quartered lengthways & sliced
2 sticks of celery, sliced
3 x carrots, sliced
2 x small potatoes, diced
300g Swede, diced
2 x scotch bonnet chillis, chopped fine
1 x onion, chopped fine
6 x cloves garlic, chopped fine
Tin of haricot beans, drained
1.8 litres of vegetable stock
1 tablespoon of tomato purée
2 x Bay leaves
1 teaspoon Cayenne
1 teaspoon Turmeric
1 teaspoon Cumin
1 teaspoon Coriander
1 teaspoon Paprika
1 teaspoon Salt
1 teaspoon Black pepper
1/2 teaspoon Garlic pepper
1 tablespoon olive oil

Method:

1. Soak soup mix in water overnight, drain and rinse.
2. Boil soup mix in fresh water for 10 minutes then drain and set aside.
3. Heat the oil in a large pan and add all the chopped veg except the swede and cook for 10 minutes or until the carrots are soft.
4. Add the stock, soup mix, swede, beans, tomato purée, spices and bay leaves.
5. Cover and bring to the boil for 5 minutes and then simmer for 30 minutes.

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