So you would think being that it is summer, soup might be off the menu. However, seeing how the sun does not seem to shine EVER up here in Aberdeenshire and I am still taking a hot water bottle to bed; soup is most definitely still part of my weekly shop.

Usually I go for the Tesco fresh vegetables soups, especially as they are usually on offer. However, this time I decided to have a proper look at the ingredients label. Yes they do contain lots of veg, definitely more than most of the canned ones, but the list of all the other ingredients was huge. I had not really realised the amount of rubbish / chemicals also gets added. So I put the soup back and in that moment decided that I was going to make my own.

I went back to the veg area and loaded up my basket with any vegetables that took my fancy; onions, a butternut squash, some sweet potatoes, a couple of carrots and peppers. I also raided my fridge and came up with some slightly droopy broccoli and garlic. The idea was that I would make enough soup to be able to freeze several batches for another time.

I wanted to keep the method as simple as possible, so having looked at a couple of recipes online I decided to put everything up in a big pot, gently cook until slightly soft and then cover with stock and simmer until ready. That was pretty much all there was to it. The longest part was peeling all the veg!

Here is the recipe in full:

Ingredients that I used, although feel free to add in any other veg that you want:

– 2 onions

– 1 large butternut squash

– 2 large sweet potatoes (give it a creamy texture)

– 2 peppers

– 2 carrots

– broccoli

– 2 cloves of garlic

– Chicken or Vegetable stock ( I don’t make my own!!)

– salt, pepper & nutmeg

– Olive oil

 

Method:

– Peel, deseed and chop all the vegetables into pieces

All the veg

Chopped veg

– In a large pan but about 2 tbsp of olive oil and put it on a medium heat

– Put in all the vegetables* and stir them around until they are all coated in oil

Veggies in the pan

– *(I actually roasted the butternut squash in 1 tbps of oil with crushed garlic for 20 minutes as my large pan is not that large….)

– Keep moving the veg around in the pan until they start to go lightly brown and ever so slightly soft, but make sure they don’t burn and stick to the bottom of the pan! This should take about 10 – 15 minutes. Some veg will be softer than others at this stage but that is ok.

– Once the veg is slightly cooked, add in the roasted butternut squash (if cooked separately) and cover the veg completely with vegetable stock. I used about 1L. You can add in more stock or water at a later stage if you want a thinner soup.

Add the stock

– Bring the pan to the boil and then reduce to a gentle simmer and cover the pot for about 40 minutes until all the veg is lovely and soft.

– Once the soup is ready you can blend it so it has a lovely thick and creamy consistency with no lumpy bits.

Blend

– Season with salt, pepper and nutmeg as per your tastes. I also added in a few chilli flakes…

Soup ready to eat and freeze

– Enjoy!

– Get someone else to do the washing up

Washing Up