Enjoy my post below

And please leave a comment at the bottom!

The easiest, yummiest, healthiest vegetable soup!

The easiest, yummiest, healthiest vegetable soup!

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!

veg-soup1

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.

veg-soup2

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.

veg-soup3

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.

veg-soup4

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.

veg-soup5

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.

veg-soup6

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!!!!

veg-soup9 
And if you feel so inclined you may eat your soup distractedly whilst watching a series about World War One.

veg-soup7


Ginger Warrior, over and out.

veg-soup11

Share the love!

4 Comments

  1. Lovely! I just chuck it all in the food processor and pulse it so it’s not too fine. Then I have the option of either leaving it like that or blending till smooth later… I don’t have a set recipe just whatever we have in surplus from the allotment :)

  2. Sounds great, apart from the coriander (yuk). Would be happy to use ground coriander though. I also cook my veggies in butter, apparently it’s OK to eat butter now!! I also like to add red lentils too, this makes it really filling, a meal in itself.

  3. Great recipe. I too am a massive soup fan and use them to add all sorts of healthy stuff like lentils and beans which are full of phytoestrogens, great for women of a certain age!
    One of my favourites is from an old Rose Elliot veggie recipe book.
    Curried Lentil and Apple soup. It uses red lentils which you don’t have to soak so it takes the phaff out of it!
    Gently fry 1 onion, 1 chopped carrot and 4oz of cooking apple (peeled and chopped) with some olive oil (or rice bran oil – even better) Add 2 tsps of curry powder. Stir in 6oz of red lentils, a bay leaf and 1and a half pints of veg or chicken stock. Simmer for 20-30 mins and the veg and lentils are cooked, liquidise and return to the pan.
    Add a tablespoon of lemon juice and salt and pepper.
    Deeelish!

  4. I do this very same soup, but I add Velveeta cheese to it! It is amazing! Do you have Velveeta in the UK?

Submit a Comment