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Vegetable All Sorts Soup

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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 10 people
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

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