Comforting, creamy, seasonal, fresh, nutritious and full of flavour. Ideal for a light lunch on their own or as a starter if having a larger meal.
Collect together your equipment (see Recipe Notes below) and ingredients.
Peel and chop the onion. Heat the oil/butter in a cast iron pan or saucepan, over a moderate heat and add the onion. Cook for 4 – 5 minutes, until soft and lightly caramelised, stirring from time to time.
Add the chopped garlic and cook for a further minute, or until aromatic.
Add the chopped vegetables, either all at once or staggered, (depending on how long the different vegetables take to cook). Continue to cook for a further 5 – 10 minutes until softened, but not browned. Stir from time to time.
Add the ¾ of your stock/cooking liquid and bring to a simmer. Cover and cook for 20 – 40 minutes, or until all the vegetables are cooked and soft. Don’t add all the liquid at the same time. Start with a reduced amount and add the rest after you puree the soup – different vegetables have different amounts of water in them so the amount of liquid you need will vary according the vegetables used and how thick you like your soup to be.
Puree, using a stick blender or food processor, until completely smooth.
Return to the pan (if necessary) and add sufficient milk to achieve the consistency you are looking for. Taste and adjust seasoning, if necessary.
Reheat and serve with your chosen accompaniments. Quick, easy, flexible, variable, nutritious, flavourful and healthy.
Equipment:
Topping ideas:
Serving suggestions:
Cooking in a Slow Cooker
Alternatively, cook your soup in the slow cooker. Simply make as described in the recipe and when all the ingredients have been added, transfer your mixture to a slow cooker. Cook on high for 3 hours or on low for up to 6 hours. Puree before you serve.
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