The recipe I’d been using for winter vegetable soup, which is a favourite of the kids, suddenly disappeared 😱
In scenes reminiscent of George’s Marvellous Medicine, I tried to recreate the soup from memory. Here’s the recipe I’ve now immortalised. This can be adjusted according to taste so don’t worry if you’re a few grams short on potato or a little heavier on the carrots. I’d already adapted the original slightly as it was too parsnipy for our liking. This is really easy and pretty quick to make.
Ingredients for winter vegetable soup
- Salted butter – 75g
- Two small leeks (sliced) approximately 165g
- 1 small onion – 125g (I use frozen chopped onions)
- Carrots – 500g
- Parsnips – 230g
- 1 large potato – approximately 200g (peeled and roughly chopped)
- 1 litre of vegetable stock
- Salt and pepper to taste
1. Melt the butter in a high sided pan/casserole dish, add the leeks and onion and gently heat until softened. This should take approximately five minutes
2. Peel and very roughly chop the carrots, parsnips and potato if using a food processor (which I’d recommend) or chop smaller if not. I still use my trusty 13-year-old Babycook for this!
3. Add the carrot, potato and parsnip to the leek and onion and fry until softened.
4. Add one litre of hot vegetable stock (as per pack instructions) to cover all the veg, add pepper to taste and bring to the boil
5. Simmer gently for 20-25 minutes with the lid on until all the vegetables are tender
6. Blitz with a hand stick blender or similar to desired consistency (add milk if you like a bit thinner)
7. Check seasoning and adjust accordingly. Add garnish if you fancy
We serve with some warm crusty bread. It’s a hearty and reasonably healthy crowd pleaser 🙂
It’s now firmly back on the meal planner. Check out other tried and tested family meals here: https://www.theparentsocial.com/family-meal-inspiration-2019/
I would love to hear about your go to recipes. Please share any favourites in the comments below.