Making soup is an ideal way to use up slightly old and tired vegetables and reduce waste - as well as giving you a tasty bowl of something warm, healthy and comforting that you can take from the microwave in minutes. I always make a big batch and freeze the leftovers in ice cube trays, then transfer them to bags the next day so that we can easily portion out what we want as and when required.
Ingredients:
Vegetables... well, yes! Anything you have that has been hanging around for a while; slightly bendy carrots or parsnips, somewhat floppy leeks, celery or onions. (Greens if you like, but it is not necessary to roast them first) Leftover pumpkin or squash.
Stock
... That's it...
Well, perhaps not that simple every time, but that is the basis of any soup. You can of course stick to a stock cube and water - personally, I find that a mixed veg soup without a particular base flavour is a little boring... try some of these options...
Thai-Style
- 1-2 cans Coconut Milk
- 1 Lemongrass stalk, crushed and chopped
- 1-2" Root Ginger, sliced (no need to peel)
- 1-2 Red Chillies, chopped
- 2-4 cloves Ginger, smashed
- Bunch Coriander (Stalks chopped, leaves reserved)
- Seasoning - Soy Sauce, Fish Sauce, Lime or Lemon
- 1-2 cans Chopped Tomatoes or Passata
- 1-2 Courgettes, cubed (cooked for 5 minutes in the stock)
- 1-2 Carrots, cubed (cooked for 5 minutes in the stock)
- Bunch Basil or Oregano (Stalks chopped, leaves reserved)
- Seasoning - Sugar and Balsamic Vinegar
- 1-2 cans Chopped Tomatoes or Passata
- 1-2 Carrots, cubed (cooked for 5 minutes in the stock)
- 1-2 tbsp Paprika
- 1tbsp Caraway Seeds, crushed
- Seasoning - Sugar and Balsamic Vinegar
- Roughly chop your vegetables, de-seed and peel if you must - I prefer to keep the peel on unless it's mouldy, more flavour and vitamins. Spread in a roasting tin, scatter over a pinch of salt and pepper and add a splash of water then cover with foil and roast at GM6/200C for 45 minutes.
- Remove the foil and roast for a further 15-20 minutes until slightly burnt (caramelized) on the edges. Depending on your veg it might be a little under-cooked, which is fine. Just leave them to cool slightly whilst you make the stock.
- For the stock, tip the cans into a large pan along with 2 cans of water per can.
- Add the aromatics - spices, herb stalks etc. and put the pan on the hob to heat.
- As the stock heats sort through the vegetables, removing any tough peel (IE. from pumpkin)* and add to the pan. Bring to a simmer for 10 minutes.
- Cool for 10 minutes before liquidizing in batches and pushing through a sieve.**
- Reheat the soup (with any extra vegetables) in a clean pan, taste and season, adding more water if you want.
- Serve with crusty bread and a dollop of creme fraiche or sour cream, topped with herbs and any other extras you want...
**I usually add a splash of water to each batch to help things break down, then add the solids back into the stock for a second chance to break down so that I can get the most from them. For the video I ended up with only a ladle's worth of solids, I could have added them to the soup, but I prefer it smooth.
Extras:
Beyond the classic swirl of soured cream or scattering of croutons, there are as many options for toppings as there are for soup...
- Meatballs - make up marble-sized balls from pork, chicken or turkey with matching flavours to the stock. (Or squeeze the meat from sausages like I did) Brown in a small pan whilst you reheat the soup.
- Bacon - cooked and crisp, fabulous crumbled over ANYTHING, really.
- Cooked leftover meat - from a roast or pre-packaged, make sure to heat them through thoroughly. Either in a pan to make them crisp or in the soup for silky bits.
- Vegetable crisps, peanuts or pawn crackers - crunch is always welcome.
- Add a handful of small pasta or cooked rice, even couscous or one of the fashionable grains.
- Crackers - I think it's more of an American thing, but I rather like crumbling a couple of crackers into a bowl.
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