Vegetable soup is just that. It can be made from anything and absolutely everything that just happens to live in your fridge or kitchen cupboard.
This version was as a result of vegetables that would likely have been thrown out in a day or two so they needed to be used up and I’d no meat out of the freezer to make a casserole or meat dish.
Fast Potato and Leek Vegetable Soup Recipe
- 1 Small Turnip
- 4 Medium Carrots
- 8 Medium to Large Potatoes
- 2 Large Leeks
- 1 Medium Onion
- 1 Vegetable Stock Pot
- 3 l Boiled Water
- Salt and Pepper to Taste
- Parsley to Garnish
- This type of soup is about as simple as it gets. Put a litre of the boiled water on to moderate heat with the vegetable stock added and simmer for 5 minutes.
- While the stock is simmering, peel and chop the vegetables into smallish chunks. The smaller they are, the quicker the soup will be ready.
- Pop the vegetables into your pot and fill up the water until there is a good covering of water around the vegetables. Add more water for a thinner soup and keep it less for a thicker version. You can always add more water later if you haven't added enough.
- Sprinkle on salt and pepper to taste. Simmer for approximately 20 minutes, or until the vegetables are soft.
- Blend for a smooth soup or if you have chopped your vegetables really small you might wish to have a more watery version with the vegetables in it. I prefer the blended version. Add more salt and pepper if needed and serve with home made bread.