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
- 120g carrots, peeled and diced
- 120g celery, diced
- 120g turnip, peeled and diced
- 120g parsnip, peeled and diced
- 60g or ¼ cup oil, butter or margarine
- 30g flour
- 2 large tomatoes, peeled and sliced
- 1 teaspoon tomato paste
- 1 teaspoon sugar
- 1 beef litre stock
- 300ml low fat or fat-free milk
- salt and pepper, to season
- rings of leek or fresh herbs, to garnish (optional)
- Gently fry vegetables (except tomatoes) in oil/marg/butter for approximately 10 minutes.
- Stir in flour and cook for 1 minute.
- Add tomatoes, tomato pureé, 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, garnish with leek rings or fresh herbs 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.