Winter Vegetable Soup
This is a really child friendly recipe – my three kids always love when I make it. It’s cheap, quick and easy – the only equipment you need is a stick blender or jug blender to make it nice and smooth. I make a few different combinations of vegetable soup but this is one I keep going back to because the kids eat it every time. My 7-year-old is really picky so won’t touch vegetables at all (except for baked beans and potatoes!) so I’m always delighted as she usually asks for seconds of this. If you want something special to serve with it, check out this recipe.
400 g potatoes, peeled and chopped
300 g onions, peeled and chopped
250 g celery, chopped – use the leafy bits too
220 g cauliflower, chopped
200 g butternut squash, peeled and chopped
300 g of a mix of carrots, sweet potato and turnip, chopped. (I used 1 small sweet potato, 1 small carrot & the rest of the weight was made up of the turnip, but use whatever combo you prefer)
3 vegetable stock cubes or pots (I used 2 chicken & 1 vegetable so it obviously wasn’t vegetarian. If you’re concerned about salt intake or cooking for babies/toddlers, use fewer stock pots & you can season your individual bowls)
2 litres of boiling water, plus I added a little extra at the end to thin the soup out a bit – use your discretion to suit your own tastes
2 tbsp coconut oil for frying (you could use olive oil, vegetable oil or butter if you prefer)
Melt the coconut oil in a large pot or heat the oil if you’re using oil. Add the potatoes and onions and stir to ensure they don’t stick to the bottom. Loosely place the lid on the pot and cook the onions and potatoes on a medium-low heat until they soften a bit. You don’t want them to colour, you’re just sweating them.
Meanwhile, prepare all your other vegetables and place them in a colander and rinse them to wash them. When the potatoes and onions have been cooking for about 8-10 minutes, add the rest of the vegetables and stir.
Boil the kettle and make two litres of stock using your stockpots or stock cubes. Pour this on top of the vegetables and stir again.
Loosely cover the pot with the lid and simmer for around 20-30 minutes until the vegetables are tender.
Blitz the soup until it’s smooth using a stick blender or jug blender. If you need to, you can add more boiling water at this point if the soup seems too thick. I usually just add a little bit at a time and stir, to ensure I don’t up with a soup that’s too thin. Taste and season with salt and pepper if you wish. I tend not to as it’s usually yummy with the stock cubes and my kids complain if it’s peppery. Serve with yummy brown bread.
Categories:Child FriendlyGluten FreeHealthyLow FatLow Fat / HealthyLunchPotatoesSoupStarterStarterVeganVegetablesVegetarianVegetarianVegetarian007
Making this tomorrow to bring to work!
Currently making this. Smells yummy!!
Made this today. Loved it.