Homemade vegetable soup

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

– Thyme

– Parsley

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………

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