Winter means soup. As a child my mum use to spend the weekend making big batches of soup. She spent days making her own chicken and ham hock stocks and kept us warm during the cold winter months.
This vegetable soup on the other hand only takes 30 minutes to cook and will fill you nutrients. Perfect to keep a cold at bay or to recover from too much partying!
To make this veggie soup you will need soup mix, a range of veggies and stock.
Soup mix can be bought from the supermarket in the same section as lentils and dried pulses and is usually near the cup-o-soup packets. It contains pearl barley and a range of lentils and pulses.
Start by boiling the soup mix in water and stock while you dice the veggies. I used stock cubes for this soup because they are easy.
Finely chop the veggies. I use whatever is on hand or cheap. This time I used broccoli, cauliflower, potato, sweet potato, carrot, swede and zucchini.
Ingredients: veggies, stock and soup mix
Equipment: stockpot, chopping board and knife
- Boil the soup min in water and stock whilst dicing the veggies
- Add the veggies to the pot and boil until cooked