I am bat shit crazy about soup. Seriously it’s one of my most favourite things in the entire world. I only started making soup this year (before then I always bought it from the shops (hangs head in shame)), but now I make at least one batch per week (usually lots more).
That big batch sits in a jug in my fridge and is always there when I need it, I’ve not done soup for breakfast yet, but it has been there for every other meal and snack time.
Today I want to share my foolproof recipe for Vegetable soup with you. Is it the most exciting soup in the world? no it’s not, but it is incredibly easy to customise to suit your tastes and whatever you have in the fridge and it is bloody tasty.
And if that wasn’t enough, because of the magic of soup, it actually gets better with each day that passes – to a point, it doesn’t keep forever.
Because of the nature of this recipe, I won’t put it in my standard recipe format – you’ll see why…
Here are the basic ingredients for four ‘dinner’ size servings.
1KG of vegetables – made up of approximately 500g potatoes and 500g of whatever vegetables you want to include or more commonly for me, whatever you need to use up in the fridge. The veg I usually have on hand is: broccoli, carrot, courgette, leek, onion, pepper and tomato. But you really can use any vegetable you like. The more potatoes you have the thicker and creamier the soup will be. Be aware that watery vegetables, like tomatoes, will thin out the soup, so you don’t want to use too many (unless you like really thin soup that is)
Start by peeling, chopping and washing the potatoes and then the rest of the veg.
Add 2 tablespoons of olive oil into a large saucepan or casserole dish. Add the potatoes to the pan, stir so they are coated in oil and allow to cook for 2 minutes. Then add the rest of the vegetables, your basic seasoning, garlic salt, black pepper, smoked paprika and herbs de Provence (I sometimes add chilli flakes here as well) give everything a good stir.
Leave to cook on a medium heat for around 10 minutes – or until the vegetables start to go soft.
Add 1.2 litres of hot vegetable stock to the saucepan and leave it covered to simmer for 20 minutes.
Once everything is nicely cooked, try it and season to taste. Remove the pan from the heat and get ready for my favourite bit the blending.
I put my immersion blender straight into the pan and blitz it until it’s completely smooth. If you want to pop your blender in directly, you’ll need to make sure that it won’t damage your pan. And it goes without saying that you can blitz the soup to whatever consistency you like 🙂
You can now either serve it straight away or leave it to cool and then store it in the fridge for up to four days. On serving, you can add chopped fresh herbs, and seasoning to taste.
So there you have it, my foolproof vegetable soup recipe. Have you tried making your own soup? What would you add?