Good evening everyone!
Every week, I visit my local green grocers and pick up my fruit and veg for the week ahead. I love cooking, especially with fresh, and local food.
My weekly fruit and veg for £11.39!
Since it’s a cold and crisp evening, I thought, what a better time to share my vegetable soup recipe with you all.
My recipe is easy to make and delicious for lunch, dinner or supper.
Sprinkle of parsley
A pinch of salt, pepper and cumin
2 garlic cloves (you can add less but I love garlic)
2 vegetable stock cubes in 500ml of warm water
100ml of milk
Over a medium heat, put a nob of butter in your sauce pan, and move it around so that it melts enough to cover the bottom of the pan.
Slice your onions into small chunks and add them to the sauce pan for about 5 minutes to allow them to soften.
Next, add the rest of the chunky chopped vegetables, along with the milk, and vegetable stock in hot water.
I then leave my soup to cook for about 20minutes on a medium heat.
Once the veg has softened, I add salt and pepper, parsley, and squeeze 2 lemons in and stir (this is optional, but recommend, and remember to remove the pips!)
After I have left the soup to simmer for another 10 minutes, I use my hand blender to either blend it so that it’s left as a soft but chunky texture, or blend it until it is thick and smooth.
Which ever you choose, I promise you that you’ll be left with a delicious and filling soup perfect for all through the Autumn and Winter. You can eat this soup how it is, or accompanied by some croutons or a slab of bread and butter.
I use plastic take away style tubs with lids to store this. I buy my reusable tubs in packs of 6, for £1, from either Poundland or B&M.
My soup normally makes between 8 and 10 portions. I’ll normally keep a few fresh in my fridge, and then stack the rest and keep them in the freezer. They are ready to eat with a zap in the microwave after a few minutes, for a quick, healthy and filling meal.
Let me know if you’ve tried this recipe and what your favorite home made soup is.