For some, soup is only to be had in winter. For me, soup is for whenever I feel like it and today I just felt like it. I also had lots of vegetables in my fridge that needed to be used up before it went off and I thought soup would be perfect for this.
This is a very simple recipe that in my opinion even the most novice cook should be able to do. This was what I used for mine and is just a guide, if you don’t have something on the list, just improvise. I’m sure it’ll still be tasty.
For the soup I made, you’ll need:
– 5 carrots
– 1 courgette
– 3 tomatoes
– 3 medium-sized mushrooms
– 2 bell peppers
– 1 whole chilli
– 2 vegetable stock cubes
– 2 cloves garlic
– 1 tablespoon vegetable oil
What you’ll need to do:
1) Chop the carrots, mushrooms, tomatoes, bell peppers and courgettes. Leave this to the side in a bowl.
2) Heat the oil in a saucepan. Once the oil is hot, crush the garlic and put in the pan.
3) Add the chopped vegetables and a sprinkle of thyme and parsley to the pan
4) Sweat the vegetables for about 3-5 mins stirring occasionally
5) Remove from the heat and transfer the contents into a soup pan.
6) Add 1,000 ml (about 1.5 pints) water, stock cubes and the whole chilli to the soup pan and leave to simmer on medium heat for 25-30 mins.
7) Remove and leave to cool for about 5 mins. Once cool enough using a hand-held blender, blend until there are no lumps. If you do not have a hand-held blender, transfer to a normal blender and blend until smooth and lump free.
You should have something that looks like this………