"Full of vegetables" delicious soup
This is my quick, simple and full of flavour vegetable soup that enables you to use up all those left over vegetables in the fridge. Waste nothing. It taste just delicious and can be served with some nice fresh bread. Yum!
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
NB. If using dry lentils, make sure to wash them and then add them when you add the vegetables. Use `1/2 cup dry lentils and an extra cup of stock. Keep an eye on the soup and add more stock as required
- 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.