Winter Vegetable Soup

It’s a cold, snowy Saturday, so a pot of soup on the stove seemed appropriate. I love soup. It’s filling, usually pretty healthy, and once it’s made, really quick to heat and consume. I really struggle at lunchtime to find time to make myself anything, so having some soup in the fridge is a bit of a lifesaver (or more a waist-saver, as otherwise I’ll reach for anything, usually crap).

This soup recipe comes from my own lovely mum. She used to make this for my dad, to take with him when he went fishing. Hence, it became known as ‘Fishing Soup’, despite there being no fish involved (in either the soup or my Dad’s efforts!). You can play about with the veg you add, whatever you have/like will do. This is our version.

Ingredients

image 2 tbsp oil
1 large onion, chopped
2 large carrots, diced
1/4 turnip, diced
3 medium potatoes, diced
‘some’ frozen peas (whatever quantity you think you’ll like in your soup)
2 tsp garlic (frozen or paste) / 2 garlic cloves, crushed
about 8 mushrooms, sliced
1/2 a courgette, diced
2 tbsp tomato puree
1/2 tsp mixed herbs
800ml beef or veg stock
1 tin of Heinz tomato soup

I used a ready-made pack of diced carrot/turnip I’d previously frozen – these are great for soups and I use them all the time. I read somewhere that you should blanch fresh veg before you freeze it. This is way too much work for me, so I don’t  bother. I really only use veg like this for soups/stews, so it hasn’t proven a problem. There looks to be a lot of ingredients there, but I didn’t have any mixed herbs – which is made up of basil, oregano, rosemary, sage, thyme and marjoram – so I added a smidge of each herb instead (except marjoram which I’ve never used, and in all honesty am not even sure what it is??).

Heat the oil, add the onion and soften, then add the garlic for a couple of minutes. Add all of the veg, except the peas.

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I had to give the carrot/turnip mix a good bashing to separate. Cook this over a medium heat for about 5 minutes, stirring often.

Add the puree, stock and herbs.

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Simmer this with the lid on for about 30 minutes until all of the veg is soft. Add the peas, and then the tomato soup – I realise it might seem a bit odd, adding soup to soup, but this gives it a creaminess which is lovely. Have a taste and season as required (mine only needed a wee bit of salt and pepper).

And serve.

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I didn’t feed this to the kiddiwinkles, as I couldn’t face lunch taking an hour whilst they picked out all the mushrooms, onion and courgette. They normally get blended soup. But the Husband and I enjoyed it 🙂

Happy cooking!

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Author: Sarah Margetts

Busy mum of four, cooking up a storm.