I sort vegetables into types (root vegetables, leafy greens, peppers and soft vegetables like tomatoes) and decide what goes with what then head to the stove.
I always like to start my soups with a base of sauteed onion, garlic, carrots and celery and a good stock then quite literally almost anything else added to the soup pan is OK. Occasionally I will add a few spices to root vegetable soups for extra flavor.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 1 large onion, peeled and finely chopped
- 2 garlic cloves, minced
- 2 large carrots, peeled and chopped into bite-sized chunks
- 2 celery stalks, washed and chopped into bite-sized chunks
- 4 tbsp vegetable oil
- 300g / 3 cups vegetables, peeled and chopped into bite-sized chunks**
- 600ml / 20 fl oz vegetable, chicken or beef stock
- 1 bay leaf
- 1 tsp five-spice powder (optional)
- ½ tsp ground cumin (optional)
- Salt and black pepper
- In a large stock pot or soup pan heat the vegetable oil, add the onion and gently cook until the onions begin to soften. Add the garlic, carrot and celery and cook for another 5 minutes taking care not to burn the garlic.
- Add the chopped vegetables and stir, add the stock and bay leaf (and spices if using) and cook until all the vegetables are soft and cooked through (approx 20 minutes).
- Blend the soup in the pan using a stick blender or pour into a food processor and blend.
- Cook the soup for a further 5 minutes to reduce slightly, season with salt and pepper to taste and serve.