Soup season is upon us once again. Actually it’s never really out of season here, I love soup and make it all year round but this was a new one, very low fat and low calorie and it couldn’t be easier to make. I got a bit carried away chopping the veg up and came out with enough for 10 servings which is a little more than I intended but the freezer is well stocked now anyway. You could blend it for a smooth soup if you want but I didn’t as I generally prefer a chunky soup.
1/2 large white cabbage thinly shredded
400g swede, diced
4 large carrots, thinly sliced
1 large onion, finely chopped
3 sticks of celery, thinly sliced
2 cloves of garlic, finely chopped
2 litres of vegetable stock + hot water if required (I added quite a bit)
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
15 sprays of frylight olive oil
1. Spray the oil in a cold pan, bring up to heat and add the onion and cook for 5 minutes then add the garlic and cook for another couple of minutes.
2. Add the remaining ingredients and some hot water if required to get the right consistency, return to the boil then cover and simmer for 25 minutes or until the veg is tender.