Vegetable soup with a twist

Soup glorious soup…..freeze it, reheat it, take it for lunch, fancy it up for dinner…..soup can be cheap & easy to make but that doesn’t mean it’s not a great meal to make. As winter descends on the southern hemisphere soup becomes a staple that you will see on all the cafe menu’s, it also goes into high rotation on my menu at home.

This recipe is really only a rough guide, as soup really is the ultimate pot luck.  Vegetables, stock or water and voila, you have soup!

Leah’s Vegetable and Legume Soup

  • 1 medium-sized sweet potato
  • 4 medium-sized carrots
  • 3 turnips
  • 1 parsnip
  • 1 leek
  • 2 brown onions
  • 4 cloves of garlic
  • 3 stalks celery
  • 2 potatoes
  • 3 bay leaves
  • 500 g soup mix (barley, lentils & split peas)
  • salt and pepper to season

The night before you are going to make your soup, soak your soup mix or any legumes you are going to be using in water for a min of 24 hours.  The day you will be using them drain off the water they have been soaking in, and then place into a saucepan with water and cook for a minimum of 1 hour.  Drain and they will be ready to use with your soup.  If you want to short cut this process use tinned legumes instead.  I would just recommend washing them before you add them to your soup to get rid of the starchy water that coats them from sitting in the tin.

Cut all your veggies into medium-sized cubes, you don’t have to be too precise about it as its more to have your veg all cooked at the same time, and you will be pureeing it when its ready.  Place your veg & bay leaves in a large pot and cover with water or stock.  Bring the vegetables to the boil and then reduce heat and simmer until  your vegetables are cooked.   Puree with a stick blender and then season with salt and pepper.  Add your legumes and your soup is ready to go.

Serve hot with some warmed crusty bread and a sharp tasty cheese, or make yourself up some garlic bread.  Delish!

Happy Cooking, and Happy Eating,

Leah

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