I have made this soup twice now and Sophie and Hubby just LOVE it!! Sophie thinks it is the best and much better than shop bought. it is soooo easy to make and virtually fool proof......my kind of weekday cooking.
Serves 2-3 easily, stretch to 4
750ml/1 1/2 pints Water
2 sticks of celery or 1 Leek
1 Chicken Stock Cube
Salt & Pepper
1. Peel all of the Vegetables, grate the carrot and chop the other vegetables into bite size pieces. Fry in the oil for 10 minutes.
2. Add the water, stock cube, salt and pepper. bring to the boil and simmer for 5 minutes.
3. Liquidize the soup using a hand blender until smooth although we prefer to leave the soup chunky.
We also like to add some croutons and chunks of bacon from the butchers or Italian Panchetta.
This meal is quite filling and you could easily experiment with some of the vegetables. Would also make a good basis for a casserole.
We use this recipe at school but I have changed a few bits to suit our taste. It takes next to no time and Sophie can help with chopping some of the vegetables with help.
Very tasty and very economical to make, what I call a veg patch dinner.