Dave’s All Season Vegetable Soup

This soup I made for Dave when I stayed at his place in my recent troubles. He liked it so much I thought I’d share with you. It can be as high cal or as low cal as you want. Alterations given where necessary.... It’s an all season soup because you can serve this hot or cold. If served cold, I’d make sure it’s a thinner, that is, more stock is added, soup than if served hot.

Ingredients

3 red onions

1 leek or 2 shallots/spring onions

1 tspn butter/oil

2 carrots

500g potatoes

500g of any vegetable you like.

Seriously, it’s a make it up as you go along kind of thing. They’re vegetables! Low fat – mostly. Want to add more cals? Go straight for the sweet potato, tinned corn [add this at the end to give your guests something to look at because you’re just going to blend the thing to a pureed death anyways...but I get ahead of myself]

Want to add more bulk but not the cals – think broccoli, cauliflower or defrosted frozen spinach [once again, repeat like the corn above]

Want to add more protein? Do what the Chinese do and beat together two eggs and stir through until cooked. Makes a right stringy mess but boy it tastes great! Sorry, back to the ingredients....

1 litre vegetable/chicken/beef stock. You choose! This is going to determine the base flavour of the soup. I opt for chicken as you can serve anything for the main course.

1 cup cream – yes, entirely optional

Fresh parsley – cut finely

Method

1. Dice onions, carrots and potatoes. Slice the leeks or equivalent. Cut the rest of the vegetables you are going to add in to cubes or small pieces.

2. In the butter [Hey, I like the taste. Go on, splurge!] fry the onions until soft and add the leeks. Cook for a further minute then add the carrots. Stir through until carrots are warmed.

3. Add the potatoes and then the stock. Cook until the potatoes are nearly done. Add the other vegetables e.g. cauliflower, broccoli and continue cooking until these new vegetables are done. Remember to keep in reserve those vegetables you want to add later. Make sure they have been precooked e.g. tinned corn, spinach etc.

4. Puree to buggery. No really. You want this soup to be smooth as possible. Has it come out a tad bit thicker than you hoped? Just add more stock until you get the consistency you want. Come out a bit too thin? Return to a simmer [NOT a boil. Nothing tastes worse than burnt soup!] and let it reduce a little.

5. Add now the vegetables that will give the soup a ‘look’. Corn, spinach, beaten eggs etc. I’ve even added fried bacon pieces but diced ham would be nice too.

6. Add the parsley and if you are going for the full fat option, the cream as well. Warm through and serve.

Serves 1. [Well, too good for guests!]