Each of the following soup recipes uses vegetable or chicken stock. To save time, use good quality, organic stock cubes. These add a little depth of flavour to the soup. Try using half vegetable stock, half chicken stock as a variation.
Cauliflower, Potatoes, Carrots, Sweet Potato and Leeks can all form the basis of hearty soups. They also encourage children to eat and enjoy vegetables. Another good thing about making soup is experimenting with flavours and seasoning to find the perfect taste to suit the individual or family.
Cream of Cauliflower Soup
Ingredients
- 1 large onion, chopped
- 25g (1oz) butter
- 1 medium cauliflower, divided into florets
- 1 carrot, peeled and chopped (optional)
- 1 litre (1½ pints) chicken or vegetable stock
- Salt and freshly ground black pepper
- 300 ml (½ pint) milk and cream, or milk only (to finish)
- Garnish of parsley or paprika
Method
- In a soup pan, cook the onion gently in the butter until soft, about 5 minutes.
- Add the cauliflower florets, carrot, stock, salt and pepper.
- Bring to the boil, stirring occasionally.
- Partly cover the pan and simmer for about 30 minutes, until the cauliflower and carrot are soft.
- Cool slightly, then blend with a hand-held blender, or put in a liquidiser.
- Reheat the soup gently in the pan and stir in the milk and cream. Do not boil.
- Sprinkle with a garnish of chopped parsley or ground paprika.
Leek and Potato Soup
Ingredients
- 500g (1¼lb) potatoes, peeled and chopped
- 500g (1¼lb) leeks, trimmed and sliced
- 1 large onion
- 1.5 litres (2½ pints) chicken or vegetable stock
- Salt and freshly ground black pepper
- Little milk
Method
- Place all the vegetables in a large saucepan.
- Add the stock and seasoning.
- Bring to the boil, stirring occasionally.
- Partly cover the pan and simmer for about 45 minutes, until the vegetables are tender.
- Cool slightly, then blend with a hand-held blender, or put in a liquidiser.
- Reheat the soup in the pan and add a little milk, without boiling the soup.
The Leek and Potato Soup can be frozen in a sealed container. Defrost overnight in the fridge or gently reheat from frozen, stirring all the time.
Carrot and Sweet Potato Soup
Ingredients
- 1 large onion, chopped
- 1 tablespoon olive oil
- 900g (2lb) carrots, peeled and chopped
- 2 sweet potatoes, peeled and chopped
- 2.3 litres (3½ pints) vegetable or chicken stock
- 2 tablespoon fresh coriander, chopped
- ½ teaspoon ground cumin, or to taste
- Salt and freshly ground black pepper
Method
- Heat the oil in a large soup pan.
- Add the chopped onion and soften for about 5 minutes.
- Add the carrots and sweet potatoes, cook for a further 5 minutes.
- Add the stock and bring to the boil.
- Season with the salt, pepper, and cumin.
- Reduce the heat and simmer for about 30 minutes.
- Cool, then blend with a hand-held blender, or put in a liquidiser.
- Reheat the soup in the pan, adding the chopped coriander.
The Carrot and Sweet Potato Soup can be frozen in a sealed container. Defrost overnight in the fridge.
Other good ways to use a variety of vegetables are in easy vegetable side dish recipes.
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