Veggie Soup

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I love this soup for a Sunday. I tend to have some sort of roast meat on a Saturday night (we generally eat meat only once or twice per week) and then use the bones to make stock for soup on a Sunday. So much goodness to be enjoyed from home made stock! For instructions on how to make your own stock see my recipe here.

This is my favourite recipe. Chop up a few extra roast veggies the night before to go with the meat and the soup ingredients are all ready to go!

Recipe adapted from https://www.lowtoxlife.com/fridge-scraps-soup/

RECIPE

Ingredients serves 4 (DF, GF)

  • 1 large onion

  • 2 tbsp olive oil

  • 3 cups stock (chicken, beef or veggie)

  • 2 cups roughly chopped kumara

  • 2 cups zuchinni

  • 2 medium beetroots

  • 2 cups spinach

  • 2 carrots and a 1/2 cup cauliflower

  • 1 tsp oregano

  • 1 tsp paprika

  • 1 tsp sea salt

  • dried chilli to taste

  • Juice of 1/2 a lemon at the end

Instructions

  • Saute onion

  • Add all veggies, stock, herbs, paprika and salt and cook on a gentle boil for 25 minutes, or if you have an instant pot, add everything in and pressure cook for 12 minutes.

  • Blitz soup in a food processor, blender or with a stick blender until super smooth.

  • Add a dollop of yoghurt and some coriander to serve.

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Stock - chicken, beef or veggie

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