Food for Work · No. 10 · 2011

Winter Vegetable Soup

Serves 4 as a main course for lunch or 6 as a starter

Play episode11 min · MP3 16 MB

Soup season is fast approaching and this recipe holds the key to a healthy, warming lunch. It is made of all the best winter vegetables, and the key to the flavour is in the coriander and parsley stem that are added. It’s ideal to take to work in a thermos flask or if you have a microwave at work you can heat it up there. Serve with bread and butter.

Serves: 4 as a main course for lunch or 6 as a starter

Method

0 of 6 steps

Put the non-stick saucepan on the heat and add the oil. Add chopped onions to the pan, stir, then cover and cook for about 15 minutes on a very low heat, until they are translucent, stirring occasionally. Add the leeks and cook for 5 minutes, covered.
Add all the other vegetables and the coriander and parsley stem and stir.
If you are making your own stock with stock cubes, pour the boiling water over the stock cubes in a measuring jug or other vessel and stir to dissolve. Add the stock to the vegetables in the saucepan and bring the mixture up to a simmer.
Add a grating of black pepper and the soy sauce, cover and simmer for 30 minutes.
Let it cool a bit before blending with a blender until smooth.
Serve with a dollop of yoghurt on top of each serving (optional).

Lovely. Time to eat!

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