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 colder months – my gran’s winter 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:
- 1 large onion, diced
- 1 leek, trimmed, washed and sliced
- 120 g carrots, peeled and diced
- 120 g celery, diced
- 120 g turnip, peeled and diced
- 120 g parsnip, peeled and diced
- 2 tablespoons oil, butter or margarine
- ¼ cup flour
- 2 large tomatoes, peeled and sliced
- 1 teaspoon tomato paste
- 1 teaspoon sugar
- 1 litre beef or vegetable stock
- 300 ml milk
- salt and pepper, to taste
Gently fry vegetables (except tomatoes) in oil/marg/butter for approximately 10 minutes.
Stir in flour and cook for 1 minute.
Add tomatoes, tomato paste, sugar, stock and seasoning.
Bring to boil, cover and simmer for 30 minutes.
Liquidise the soup and return to pan with milk.
Bring to boil and simmer for a few minutes.
Adjust seasoning and serve.
My gran used beef stock, but you could sub in vegetable stock to keep this dish suitable for lacto-vegetarians.
NOTE FOR FREEZING:
Do not add milk. Only add it once you want to re-heat it.