Winter is well and truly upon us! On cold evenings like this it can make such a difference to come home to a warming satisfying meal.
Here is one of my family favourite recipes for the Winter months – my gran’s vegetable soup. The joy of this is that you can make it in bulk and freeze it – saving you time and dirty dishes and providing many healthy, comforting dinners:
- 120g each of carrot, onion, celery, turnips and parsnips
- 1 leek, trimmed, sliced and washed
- 60g margarine
- 2 large tomatoes, peeled and sliced
- 1 litre stock (my gran uses beef, but you could sub in vegetable stock to keep this dish suitable for lacto-vegetarians)
- 300ml low fat or fat-free milk
- 30g flour
- 1 teaspoon tomato pureé
- salt and pepper
- rings of leek or fresh herbs to garnish
- Gently fry vegetables (except tomatoes) in melted margarine for approximately 10 minutes.
- Stir in flour and cook for 1 minute.
- Add tomatoes, tomato pureé, stock and seasoning.
- Bring to boil, cover and simmer for 30 mins.
- Liquidise the soup and return to pan with milk.
- Bring to boil and simmer for a few minutes.
- Adjust seasoning, garnish with leek rings or fresh herbs and serve.
Do not add milk. Only add it once you want to re-heat it.
Serve with small seeded rolls topped with fat-free cottage cheese or hummus.