Easy to make vegetable soup
It is one of the most comforting meals and suits every season as all available vegetables are good to use.
EQUIPMENT (click pictures for details)
Ingredients
- 1 pc carrot
- 1 pc potato
- 1 pc turnip or daikon
- 1 pc celery stalk
- ¼ pc Chinese cabbage
- 1 pc small broccoli
- 1 pc small cauliflower
- 1 pc garlic clove
- 2 pcs shallots or 1 small onion
- 60 gr sliced snow peas
- 60 gr green peas
- 1200 ml chicken stock or vegetable stock
- Fresh coriander
Instructions
- Prepare and cut all vegetables into bite sized pieces first.
- Sweat the shallots, garlic, carrot and celery for 3-4 minutes over a medium to low heat until soft. Add a pinch of salt.
- Add the stock and bring to the boil.
- Add the potatoes, turnips, cabbage and cook for 5 minutes.
- Add the cauliflower, broccoli, and peas and cook for another 4-5 minutes or until tender and cooked. All vegetables should still be slightly firm but not mushy.
- Season to taste.
Notes
- Sweating or to ‘suer’ the first vegetables helps to soften them and enhance their flavour.
- A small pinch of salt at the beginning of the cooking process builds more flavour than adding it at the end.
- Do not overcook the vegetables and preserve the natural and vibrant colours.
- If the vegetables are mushy then blend the vegetables to obtain a great mixed creamy soup.
Nutrition for 1 portion
Calories: 128kcalCarbohydrates: 14gProtein: 9gFat: 4gCholesterol: 9mgSodium: 431mgFiber: 1gSugar: 6gVitamin A: 331IUVitamin C: 16mgCalcium: 20mgIron: 1mg
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