Vegetable Soup

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:

Vegetable Soup

 

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Author: Cheryl Meyer

Ingredients

• 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

Instructions

1. Gently fry vegetables (except tomatoes) in melted margarine for approximately 10 minutes.
2. Stir in flour and cook for 1 minute.
3. Add tomatoes, tomato pureé, stock and seasoning.
4. Bring to boil, cover and simmer for 30 mins.
5. Liquidise the soup and return to pan with milk.
6. Bring to boil and simmer for a few minutes.
7. Adjust seasoning, garnish with leek rings or fresh herbs and serve.

Notes

NOTE FOR FREEZING:
Do not add milk. Only add it once you want to re-heat it.
SERVING SUGGESTION:
Serve with small seeded rolls topped with fat-free cottage cheese or hummus.

3.5.3208

Cheryl x

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