“Full of vegetables” Delicious Soup
I love a warm soup on a cold evening, but even better when you can use up those old vegetables that are sitting in the bottom of your fridge. I make this recipe at least once a week and it is so versatile. The kids love it, especially if we throw some fresh bread on the side.
This recipe is very simple and can be made ahead of time. I like to drag out any vegetables that I have laying round that would go nice in the soup. I also like to add some beans or lentils to bulk it out, and add some protein.
These are the vegetables that I used in this recipe, but like I said, use what you have. I like to add lots of garlic, ginger and turmeric to help in the cold season to avoid the winter “ahhhhh choooo”…
- Potato – sweet potato (kumera) or white (or both).
- Leek – always cleaned and sliced up fine. You can also use onion (red or brown).
- Garlic & ginger
- Carrot
- Cabbage – I like to use purple for the “rainbow” effect but whatever floats ya boat
- Broccoli & Cauliflower – always have it on hand, so its easy to add
- Beans – I use a can of kidney beans this time, but you can use cannellini beans or black beans. Even lentils go nicely. You can also use dry lentils, but you will need to add more liquid.
- Zuchinni – also known as courgette
- Vegetable stock
- Turmeric – you can use either powder or fresh if you have it. If your using fresh, add with garlic and ginger at the beginning.
- And any other greens or vegetables that you have. Pumpkin, spinach, silverbeet, beans, corn, peas… the list goes on…
I don’t like to to use oil, so I place 1-2 tbsp of water in the bottom of a medium size pot. Add the leek, cabbage, garlic and ginger. Fry off for 2-3 minutes, until the leek has softened. If it starts to stick, you can add more water as required. Then add the rest of the vegetables and the stock to cover. Usually about 3-4 cups depending on how many vegetables you are using. If you are using dry lentils, add them here too but add an extra cup of water.
Bring to the boil and let simmer until the vegetables are soft. This takes about 20 minutes. Then add the can of beans/lentils. If they have no added salt, you can just add the whole can including the liquid. Otherwise you can drain and rinse them before adding. You can add extra leafy greens here like spinach and silverbeet if you like.
I like to add nutritional yeast for some added flavour and vitamin B12. This just adds a cheese / umami flavour.
“Full of vegetables” delicious soup
Equipment
- Stove
Ingredients
- 3 cloves garlic sliced
- 1 tbsp minced ginger
- ½ cup sliced leek
- 1 cup cabbage (red or green)
- 1 cup sliced potato (sweet or white)
- 1 cup sliced zuchinni (aka cougette)
- 1 cup of each of broccoli & cauliflower
- ½ cup chopped carrot
- ½ tsp turmeric or 1 tsp of fresh
- 4 cups vegetable stock just enough to cover your vegetables. This amount will depend on how many vegetables you are using
- 1 can beans or lentils I like to use organic with no added salt so that I can just add the whole can without additives.
- 1 tbsp nutritional yeast optional
Instructions
- Place 1-2tbsp of water in the bottom of a medium pot
- Add the leek, garlic, ginger and cabbage
- Saute for 2-3minutes until soft. You may need to add more water if it starts to stick.
- Then add the rest of the vegetables, turmeric and the stock. Bring to the boil.
- Turn down to a simmer and cook for about 20 minutes, until the vegetables are tender.
- Add beans/lentils & nutritional yeast (optional)
- Cook until heated.
- Serve with warm bread (sourdough if possible).
Notes
- If using can lentils/beans, then make sure they are organic and salt free. If they are not organic or salt/additive free, then make sure to rinse and drain them before adding them to the soup.
- You can also use oil or stock to fry off the leek, garlic, ginger and cabbage at the beginning if you prefer.
- If you want to add meat to this dish, add it when you fry off the leek, garlic, ginger and cabbage, or precook the meat and add at the end. Chicken works really well with this soup.
