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Hearty vegetable soup

17th October 2019 By Teresa

Hearty vegetable soup

There is nothing more satisfying for the soul than a hearty vegetable soup full of nutritious winter produce. I make big batches of this and freeze it in portions – its a great way to ensure kids get their five-a-day too.

Ingredients

  • slug of olive oil
  • 25g butter
  • 2 leeks, cleaned and chopped
  • 2 medium onions, finely chopped
  • 2 sticks of celery, chopped
  • 2 turnips, chopped 
  • 3 parsnips, chopped
  • 3 carrots, chopped
  • 1 floury white potato, chopped
  • 1 tsp Italian seasoning
  • 1 litre of vegetable stock
  • black pepper and rock salt to taste

Method

  1. Place the olive oil and butter in a sauté or frying pan and heat slowly on the hotplate until the butter has melted.
  2. Add the leeks and  onions and fry gently on the simmer plate for five minutes. Add the celery and continue to sweat gently.
  3. Add the turnips, parsnips and carrots and continue to fry gently.
  4. Next add the potatoes. Sprinkle with the herbs and pour on the vegetable stock.
  5. Season to taste. Bring to the boil.
  6. Place covered pan in the bottom oven and cook at around 100ºC for a minimum of two hours. 
  7. Once the soup is cooked through, blitz with a blender until smooth. If you prefer your soup with texture leave out this step.
  8. Serve with crusty bread, though you won’t need much as the soup is filling on its own. Enjoy!

 

 

 

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Filed Under: Everhot basic cooking, Lunch, Slowcooking Tagged With: carrots, celery, parsnips, potato, soup, stock, turnips, vegetables

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