Quick Vegetable Soup


Yeah so it ended up a greeny brown BUT it did taste good and my bowels will thank me for devouring two bowlfuls for my lunch today!

I had a big bunch of broccoli to use up and I HATE wasting food. In good wartime tradition I chopped that up and used it with some other mixed vegetables to create quite a tasty thick soup, enough to serve 4-6 topped with delicious homemade croutons.

While cooking vegetables for so long diminishes their nutritional value and enzymes (always make sure to eat some raw fruit and vegetables and wholefoods everyday!), it’s still better to eat a lunch like this than grabbing a burger from a fast food restaurant and I know you’ll think I’m talking out of my rather large posterior BUT a raw salad or a veggie soup wins hands down for me every single time… HONEST!!!

Enjoy!

Quick Vegetable Soup

  • 1lb of vegetables chopped (I used broccoli, potatoes, parsnip, onion, sweetcorn, peas, carrots)
  • 1.5 pints of vegetable stock (I used 2 rounded teaspoons of yeast extract- marmite)
  • 1/2 oz of dripping or margarine/butter
  • salt and pepper
  • large pinch of sugar (or a dollop of a sweet chutney)
  • chopped parsley or favourite herbs

Method

  1. Heat the dripping in a pan and add the vegetables and cook gently for 5 minutes
  2. Add the vegetable stock and simmer for 20 minutes until the hardest vegetables are soft
  3. Pass through sieve or use a food processor to puree
  4. Return to saucepan and add salt and pepper, sugar or chutney and any herbs
  5. Heat through and serve, topped with homemade croutons, ground pepper and a little chopped parsley
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4 thoughts on “Quick Vegetable Soup

  1. We’re having a heat wave here in Blighty at the moment so most of us will be sticking to the salad stuff. But come the colder weather (just around the corner I’m told) and this is a really good warm-me-up. Thanks Carolyn

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  2. Carolyn just discovered your blog after researching the Oslo meal. Will be spending the next few days going back to the beginning and checking out the recipes you’ve done. I have been thinking of trying this myself and I am very encouraged by how long you have stayed with it. Looking forward to more recipes. Debs in South Texas

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  3. 20 Minutes is a good time for not overcooking vegetables in a soup/stew.

    Many of the old recipes call for cooking the soup(without any dried legumes mind you) for 1-2 hours. So I guess 20 minutes is a heavy improvement

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