I'm very much a ''throw it all in and hope for the best" type of cook. I sort of follow recipes but always experiment and attempt to try out adaptations. I recently had a whole load of vegetables that were about to become past their best and needed to use them up so I had a glance at a recipe online, took note of what I had, threw it all in a pot and kept my fingers crossed. It was one of the best things I've ever made and has become much-requested in this house.
If you have ever followed any of my other recipes, you'll know that I don't do much measuring so everything is adaptable. This recipe makes six to eight large portions and is ideal for lunch with a crusty loaf or as a starter for a main meal.
- 4-6 carrots
- 2 sweet potatoes
- 2 peppers (any colour)
- 2 sticks of celery
- 1 large leek
- 6 smallish potatoes
- 2 small onions (I used red onion)
- ¼ celeriac
- 1 litre of vegetable stock
- a big squirt of tomato puree
- 1 can of chopped tomatoes
- Peel and chop the carrots, sweet potatoes, potatoes and celeriac into small cubes
- Cut the (de-seeded) peppers, celery, leek and onions into small pieces
- Add to a large pan with the vegetable stock, turmeric, thyme, tomato puree and can of chopped tomatoes
- Bring to the boil and then simmer for about an hour or until all the vegetables are soft, stirring occasionally
- Pour into a blender and blend until smooth
- Serve and enjoy!
This recipe is Slimming World friendly and stores in an airtight container in the fridge for a few days or in the freezer for three months. Do let me know how you get on and if you have any top tips for making soup.