Name: Vegetable All Sorts Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 Cloves Garlic (13 kCal); 200g Leeks (44 kCal); 1 Medium Onion (45 kCal); 150g Broccoli (50 kCal); 330g Parsnip (211 kCal); 300g Potatoes (225 kCal); 350g Carrots (102 kCal); 500g Butternut Squash (220 kCal); 400g Sweet potato (348 kCal); 150g Celery (11 kCal); A bay leaf; 1500g Vegetable Stock (105 kCal)

Vegetable All Sorts Soup

4 Jan 2017

by Wholeness

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

I made this soup using all the lovely raw vegetables left over after Christmas, which is why it's called Vegetable All Sorts Soup! The type and quantity of each ingredient is just a rough guide - coming to about 140 kCals per portion - but it can be amended to suit whatever you have available. I use a pressure cooker for this type of soup but if you’ve not got one, you can use a heavy based casserole - but you'll need to cut everything finer and simmer (stirring frequently) for about 45 minutes.

Ingredients

3 Cloves Garlic (13 kCal)
200g Leeks (44 kCal)
1 Medium Onion (45 kCal)
150g Broccoli (50 kCal)
330g Parsnip (211 kCal)
300g Potatoes (225 kCal)
350g Carrots (102 kCal)
500g Butternut Squash (220 kCal)
400g Sweet potato (348 kCal)
150g Celery (11 kCal)
A bay leaf
1500g Vegetable Stock (105 kCal)

Instructions

Clean, peel and de-seed all the ingredients as appropriate. (see tip)
Roughly chop everything up and put into the pressure cooker.
Add the stock (and some seasoning to taste) and stir well, then increase the heat, put on the lid and bring up pressure.
Pressure cook for 15 minutes, then allow to cool before removing the lid.
Use a hand blender to smooth the soup.

Tips

If possible, try to leave the peel on root vegetable - particularly with organic - because a lot of the goodness is next to the skin. Just give them a good scrub!

https://cooktogether.com/?recipe=vegetable-sorts-soup

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