So today is proving quite the departure for me as I venture into the unsavoury world of the savoury with this heart-warming and healthy vegetable soup!
I'm a soup fan through and through and will ravage most varieties with glee with the exception of minestrone, french onion and mushroom. Those three just aren't getting past the GW taste buds. And I've tried. I do always like to give soups and other dishes the benefit of the doubt but where those three flavours are concerned my doubt and distaste remain.
Vegetable soup on the other hand is a firm favourite. I could eat it during any season but as we rapidly approach (arguably already there) the autumn and winter months this quick and easy veggie soup becomes a GW and Craigy Boy staple. And you just never know - by the end of this blog post it could be YOUR very own go-to vegetable soup recipe.
Wouldn't that be simply SOUPER??
Perhaps it's time to move onto the recipe...
You're going to need roughly 1kg of root veg of your choice, some garlic, ginger, vegetable stock and fresh coriander. TA DA!
Mince the ginger and garlic and chop those veggies up in dice like fashion. I bet you my very soul (yes, gingers do have souls contrary to popular belief) that you're a better chopper than I. Takes me flippin' ages and by the end of the process they're not terribly neat. As for the onions, I get Craigy to chop them. It's either than or I invest in some onion goggles that Chris Evans was talking about on the radio the other day. I have to let you know that I'm sorely tempted.
Grab a nice, substantial soup pan and dump in the veg, ginger and garlic. Add in a couple of tablespoons of olive oil and fry for about 5 minutes or until your veg begins to soften. Lovely.
Now it's time to pour in your veggie stock. This particular brands says to add 4tsp of stock to one litre of boiling water so that's exactly what I did. At this stage you may also want to sprinkle in some salt and pepper to season.
From this point on it's just a waiting game. Cover the soup and once it has reached simmering point allow it to continue simmering for 15-20 minutes. You can stir occasionally if you wish. Or not. It really doesn't make any difference.
Find yourself a hand blender or whatever blender is at your disposal and erm.. blend the soup until it's smooth and creamy. I like mine quite thick, Craigy likes his runnier. If you do like yours a tad runnier then simply keep adding in some stock until it reaches your desired level of runiness.
My own feeling is that I made the soup so I get to decide on the consistency. We ate it thick. Topped with fresh coriander and a dollop of creme fraiche. GET IN!!!!
And if you feel so inclined you may eat your soup distractedly whilst watching a series about World War One.