I’m trying my best to be healthier, so after last night’s martini, gin & tonic, wine and pizza, I needed to be extra good tonight. I decided to try and make up a yummy vegetable soup. Both the man and I were pleasantly surprised and thoroughly enjoyed it. As we were having just veggie soup with no pasta, protein or lentils I decided to add a potato which I ended up blending with a few of the other veggies to thicken it.
I was shocked at the colour, but who doesn’t love eating food that looks like it’s radioactive, but knowing it’s so damn good for you?! I brightened mine further by adding a swirl of hot Sriracha sauce.
- 2 potatoes
- 3 carrots
- 2 leeks
- 1 onion
- 3 garlic cloves
- 1 celery stick
- 1/2 head broccoli
- 1 bay leaf
- Vegetable stock
Sauté the garlic and onion in a little olive oil. Add cubed potato, carrot, celery and leek and stir for 2-3 minutes. Add your vegetable stock and bring to the boil. Next add the broccoli, bay leaf and thyme and season with salt and pepper.
Simmer the stock and veggies until the veggies feel soft. Scoop out the veg into a blender (remember to remove the bay leaf and throw it away) and keep the stock simmering, pulse the veg until a smooth paste. Add mushrooms and peas to the stock to cook through while you’re pulsing the rest.
Add back the veg paste to the stock and see how thick and rich your soup is now! Bring to the boil and stir through some freshly chopped parsley.
Serve with an awfully large glass of red wine.
I can see this being an autumn favourite of ours.
What’s your favourite vegetable soup recipe? I need some more!