I’m not a soup fan. It’s the least likely thing I would go for on a menu. However, this recipe always hits the nail on the head. It’s easy, filing and delicious. I just love the way that the vegetables merge into each other while the translucent broth elevates each mouthful into a new orbit.
Chunky Vegetable Soup – serves four
- chop three celery stalks into small pieces and 1 large onion (or 2 medium ones) into medium slices
- add 2 tablespoons of olive oil to a large saucepan and heat on a low heat, then add the celery and onions to cook gently
- meanwhile chop 2 large carrots and 4 medium potatoes into medium chunks. Add the carrots first to brown and then the potatoes.
- Once all the vegetables are in, stir and add in one and a half pints of vegetable stock (use a good quality stock cube like Kallos)
- Bring to the boil and add your chosen pulse/pasta to the pot. I have used split peas but you can use lentils/ small pasta like orzo or stellini
- Simmer for 20 minutes until all the components are cooked through and the vegetables start to fall apart
- Optional – add pulled ham hock into the pan, stir through and once heated take of the heat
- Add butter, salt and pepper according to taste. You can also add grated parmesan to elevated the flavours or if you have the rusk, add this to the pan at the same time as the stock.
Just like my previous post on stumphpot, what I really enjoy about this dish is the flexibility – it works with a wide range of vegetables and great for clearing out the fridge. Try it’s with green beans, lettuce, kale, broccoli, red lentils, risotto rice, orzo, etc.