The nights are slowly drawing in. The warmth of summer is a rapidly fading memory soon to be replaced with open fires and frosty mornings. There is nothing better than a hearty vegetable soup to warm the bones after a cold wet school run.
This recipe is so simple and the vegetables can be changed slightly to suit your tastes and availability. It’s also perfect for using up those slightly soft veggies knocking around the bottom of the drawer.
- 1 medium sized onion
- 2 sticks of celery
- 1 medium leek
- 3 cloves of garlic
- 2 large potatoes
- 2 medium carrots
- Salt and Pepper
- 1.2lt chicken/vegetable stock
- 100 ml double cream
As I said earlier you can change the vegetables to suit yourself. I normally add one parsnip and swap one potatoe for an equal amount of turnip.
This gives the vegetable soup a sweeter taste. You can even use Sweet poatoes.
Peel and chop all the veg into small cubes. Melt a large knob of butter in a saucepan. Add the veg and saute for 4 to 5 minutes until it starts to soften.
Now pour in about 2/3 of the stock and bring to a slow boil. Reduce the heat and simmer for 20 to 25 minutes. Until the veg has softened completely.
It will start to break up when pressed with a spoon or fork.
Puree the soup with an electric blender If it seems to think then add some more of the stock.
Bring back to a gentle boil.
Add in salt and pepper to taste.
You can serve the soup as is, or if you prefer a creamy soup add the cream.
Until recently I would always serve this with fresh rolls or some soda bread. That was until I came across Great British Biscotti.
Great British Biscotti
Previously my consumption of Biscotti had only been with my coffee. Which you’ll know I drink a lot of. There is plenty of choice in the sweet range.
Guests have cetainly been impressed when I bring out a plate of Biscotti with their coffee.
Some favourites were White Chocolate, Cranberries and Pistachio or Pumpkin Pie to name a couple.
The savoury range is as plentiful and just as tasty. I’m not ashamed to admit that I chomped my way through half a box of Jalepeno and Cheddar Biscotti with a bowl of this vegetable soup!
I’m quite looking forward to the winter, just as an excuse to make more soups and try some of the other flavours, like Sundried Tomatoes and olives.
I was gifted a selection of the Great British Biscotti at no cost in exchange for an honest review.
All opinions are my own. Full disclosure statement can be read here.