Posted by: Joan Spiller | May 3, 2010

Vege Soup – Recipe


In honour of the cooler weather – here is one of my simplest soup recipes ever – no need for nasty shop bought stock cubes, fancy soup packet mixes or anything but a few veges! The ultimate “feel good” Winter grub and it’s good for you to boot!

If you want to make it a diet friendly meal, just omit the wine, use rice bran oil for frying and low fat sour cream to garnish!
Oh and don’t go for the garlic bread with it 😉

You will need:

2 carrots – diced
2 onions – diced
2 cups pumpkin or kumara – diced*
6 silverbeet leaves – finely sliced (incl stalks – and if ya want you can omit this ingred)
1 cup white wine (optional also)
1 tsp garlic paste
1 tsp chilli paste
1 tsp ginger paste
Lashings of salt and pepper – to taste 
2 litres vege stock – make your own, it’s so simple to do!
*Good way to use up a few veges that may be looking a tad sad in the vege bins 😉

To create:

Saute the onions in a bit of butter and oil, til they are soft. This means cook on a low heat so they do not get any colour but soften down instead.
Season with salt and pepper.
Add the holy trinity (garlic, chilli, ginger) and mix well.
Then crank up the heat to maximum, add the wine and reduce down til it’s almost all evaporated. Won’t take long.. 5 mins tops so don’t get distracted or it’ll burn!
Set aside. 

Using a heavy based pan, saute the diced veges in batches so they are slightly coloured but not too much. NO brown allowed, just golden and soft. You wanna get a fork into them without any effort. At this point it’s important to note that should salt and pepper each fry pan full of veges as you saute them. Just a bit, but it helps with the finished product.

Once all the veges are cooked add them to the onion / spice mixture and then add the stock. Seriously, make your own – it feels terribly wholesome and the house smells incredible when you do this – and it’s really simple, honest! If you don’t know how: ask me!

Simmer, stirring occasionally – for 45 mins or so.

To finish:

Blitz with either a stick whizz or if you don’t have one: just use a masher and some elbow grease.
(Or serve it chunky, but I prefer mine smooth / mooshed)

To serve:I serve mine with this garnish but you can simply serve it as is ..

Saute a few spoonfuls of finely diced (i.e. all the same perfect size and shape) carrots, onion and pumpkin in butter, black pepper & nutmeg.

Ladle a dollop of (or drizzle prettily if you can be fagged!) sour cream on top of the soup, spoon some veges over the top, scatter with parsley and eat!

With a stack of garlic bread of course 😉

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