This is one of those soups which is not only amazingly healthy and warming, but also perfect for using up any left-over vegetables, in pretty much any combination. For that reason, I call it miss-mash soup.
It is thick, wholesome, filling and warming, dead easy to make and very very tasty. Even my daughter loves it, which suggests it is a perfect way to hide any vegetables you want to get inside your little ones. When I made it over the weekend, my daughter took one look at it and with the perfect expression of nostalgia you expect from someone much older, recalled that this was the soup you used to put in a thermos and send me to nursery with..... my favourite!
This particular version contains everything from garden-grown butternut squash and onions, to locally sourced brussels sprouts, carrot, leek and potato and anything else I could find lurking in the fridge. But don't let that constrain you. In the past I have added pepper, courgette, sweet potato, pumpkin, parsnip, turnip, a whole variety of squashes and pretty much everything in between. Throw in seasoning to suit your mood, from herbs and stock to chilli and spice. This must be the most versatile soup on the planet.
Serve it with a sprinkle of cheese, chopped herbs and freshly baked bread, but absolutely keep the basic recipe up your sleeve. With Christmas coming and a whole load of likely leftovers, it can even be made with surplus already cooked veg (although I would leave out roast potatoes).
I am offering my lovely soup to the following Challenges for December :
No Waste Food Challenge with Elizabeth's Kitchen Diary. I used up a whole load of stuff to make this soup and the possibilities are endless.
Shop Local (also with Elizabeth's Kitchen Diary). The butternut and onions are home-grown from the summer and nicely stored in the shed and larder. The potato, brussels, carrot and leek and locally grown and sourced from my favourite local farm shop.
Credit Crunch Munch with Fuss Free Flavours and Fab Food 4 All. This is a perfect standby recipe for using up excess Xmas veg and leftovers.
Vegetable Palette with Shaheen at Allotment 2 Kitchen, who this month celebrates festive and christmas vegetables. I can guarantee that our home-grown butternut, as well as onions, carrot, broccoli and brussels will feature on our seasonal table.
And lastly - No croutons Required with Jacqueline at Tinned Tomatoes and Lisa's Kitchen, who are celebrating festive recipes and festive photos.
Real Vegetable Mish-Mash Soup
Ingredients (or use whatever vegetables you have, but make sure you include a potato)
3 to 4 tablespoons olive oil
1 medium butternut squash - peeled and deseeded
2 medium onions
3 cloves of garlic
1 large carrot
large handful of brussels sprouts
approx 100g baby corn
½ head broccoli
1 stick celery
1 large potato - peeled and chopped into pieces
2 vegetable stock cubes dissolved in approx 750 ml boiling water
2 to 3 tablespoons tomato puree
1 to 2 heaped teaspoons marmite
1 teaspoon dried oregano (or 1 tablespoon fresh - chopped)
1 teaspoon dried basil (or 1 tablespoon fresh - chopped)
handful fresh chopped parsley (or 2 teaspoons dried)
salt and pepper to taste
- Chop all the vegetables into small pieces.
- Heat the oil in a very large pan and add the vegetables (except the potato) in order as above to the pan to gently sauté and soften for a few minutes.
- Prepare the stock and pour into the pan. Add the potato and tomato puree, stir thoroughly and bring to a simmer.
- Add the marmite, herbs and salt and pepper and stir through.
- Leave to simmer for about 40 minutes and then cool slightly to prepare to liquidise.
- When ready, liquidise the soup using a blender and transfer to a clean pan.
- Taste and add any further seasoning (salt/pepper/marmite) to taste.
- Heat through thoroughly and serve with fresh bread, a sprinkle of fresh parsley and grated cheese.
Gluten Free Alchemist © 2013-14 unless otherwise indicated