We had two drawers of vegetables ready to go to waste, so I thought it was about time I did some soup experimentation. Another reason for this blog is to help keep me on the straight and narrow when it comes to money-saving, being creative with leftover foodstuffs, and generally being healthier would NOT go amiss either.
It turned out I didn't a big enough container to make one big vat of soup, so I made a small pot, and roasted the rest (to be frozen and then used alongside a sausage casserole I have lurking in there). The soup ended up tasting so flipping good that I ate half a bowl of it, somehow managed to stop myself devouring the rest, which will go in the freezer for another day. I literally threw in some root vegetables and some warming spices, and I'm still in slight shock that it turned out to be edible.
I thought I'd post my makeshift recipe here so I could remember it for next time.
2 Large Carrots
1 Large Parsnip
1 Sweet Onion
1 Red Onion
1 tbsp Olive Oil
1 tsp Tumeric
Scant tsp Ginger
Sprinkling of Celery Salt
1 tsp Mixed Herbs
400ml Vegetable Stock
Dice the root vegetables, and slice the onions however you want them. Put them in the pot along with the oil, a sprinkling of celery salt and the spices, then soften the veg for a few minutes, turning to coat everything with the spices.
Then add your mixed herbs, cook for another minute, and add your hot vegetable stock. I used about 400ml (1 3/4 cups), basically enough to cover the vegetables (I added hot water from the kettle to cover them, then about a tablespoon of liquid vegetable stock on top because I'm lazy. Still works though).
Simmer everything for about 15 minutes, or until everything's soft. I used my potato masher to combine it at this stage, but sparingly as I wanted some of the chunky vegetables left in there. Season & serve.
Serves Two
