A Bake in the Life: Vegetable Soup

For as long as I can remember my mum would make soup from any vegetables we had around, whether that was from shopping or home grown from my old primary school’s vegetable garden, where my mum works. After my visit to the Workhouse in Southwell, and seeing all the amazing vegetables they were growing and selling, I decided to finally make my own soup! 🙂

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Vegetable Soup

You will need:

1 Vegetable Stock Cube (Dissolved in 500ml boiling water) or just 500ml of fresh stock. You can use another/more if you like your soup with more broth!

Seasoning (Salt, Pepper and anything else you like – chili powder, paprika, chinese 5 spice, corriander)

Oil (Just a little for frying)

Vegetables of your choice (Carrot, leek, potato, courgette, marrow/squash, onion, garlic, fresh red chili, pepper, spring onion) Quantities are totally up to how much you want to make. I used half of a carrot, leek, marrow, pepper, two potatoes, onions, one clove of garlic, one spring onion and a quarter of a fresh red chili, and this gave me enough soup for 5 good servings.

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Let’s get started!

  • Peel and chop all your chosen vegetables.
  • In a large saucepan/stock/soup pot cook your onions, garlic and chili in a little oil until soft.

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  • Add the rest of your vegetables, and cook through for a few minutes, stirring occasionally.

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  • Add your stock to the part cooked vegetables, season to taste and then gently simmer until all vegetables are cooked through (The time this takes will vary based on the amount of soup you are making. I simmered my batch for around 1½-2 hours, until the harder vegetables – potatoes/carrot/marrow were soft and my stock had reduced.)

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  • You can eat the soup now, or if you like a bit more broth add another 500ml of stock and warm through. You can also blitz your soup if you want, either with a hand held blender or in a food processor. Try to let it cool down a little before blending it, as it can splatter!
  • Enjoy!  🙂

Soup is so easy to make, and once you put it on to simmer you don’t have to worry about standing over it – just leave it to it and give it the occasional stir! You can store the soup in the fridge or freeze it for another time. Then when you need it either heat/defrost it in the microwave or on the hob until it is piping hot.

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The great thing about soup is that you can use whatever vegetables you have left over, or whatever is seasonal at the time. I decided to use the white custard marrow I brought at the Workhouse we visited last week and it worked really well 🙂

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A Bake in the Life…

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2 thoughts on “A Bake in the Life: Vegetable Soup

  1. Pingback: A Bake in the Life: Sweet Potato Soup | A Year in the Life...

  2. Pingback: A Day in the Life: The Workhouse, Southwell, Nottingham, UK | A Year in the Life...

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