Wholesome Vegetable Soup
Usually, when it comes to soups, I don’t take notice of measurements – I typically adopt a ‘taste, then adjust’ method and just fling ingredients into the pot without thinking. But when it comes to this particular vegetable soup, I always come back to the same ingredients, same measurements every time I want to make it.
This is my go-to, ‘save me from the winter cold’ kind of soup. It’ll warm you up, make your taste buds happy and it’s good for you – ideal! Not to mention, it takes less than 12 ingredients to make, and only an hour to prep, cook and serve. Hyup.
Recipe / serves 3
Ingredients
1 small onion
3 garlic cloves
1 celery stick
1 medium parsnip, about 70g
2 medium carrots, about 130g
2 large rooster potatoes, about 350g
A few sprigs of fresh thyme, or 1/4 tsp dried thyme
A few sprigs of parsley, chopped
15g butter
600ml boiling water
50ml cream/milk
15g parmesan
Salt & freshly ground black pepper
Instructions
Chop your onions and celery into small pieces, and slice the garlic. Chop the potatoes, carrots and parsnips into small-ish chunks roughly the same size.
Heat your pot over a medium heat, then add the butter. Add the onion, garlic and celery, and cook for about 4-5 minutes until softened.
Note: If you notice them starting to brown, add a small splash of water to the pot and keep stirring.
Add the chopped carrots, parsnips, potatoes and mix, then the sprigs of thyme and chopped parlsey. Pour in enough water to cover everything. Bring to a boil, then reduce to a low heat, and simmer for 20-25 minutes until the carrots or parsnips are easily pricked with a fork.
Take the soup off the heat, then remove the thyme sprigs if present. Blend until smooth with a hand held blender.
Once smooth, put the soup back on a low heat and add the milk or cream, some shaved parmesan and salt and pepper. Keep tasting and adjusting until it tastes right to you!
Make sure the soup is piping hot before serving. Serve with a sprinkling of chopped parsley and fresh bread, or just as it is!
Notes
Storage
This soup will last for three days in the fridge, or up to three months in the freezer. I actually think it tastes better once it’s had a day for the ingredients to get to know one another!