Like it says. You can make soup out of almost anything veggie, but a mixture is safest. For example, roots: carrot, onion, potato, parsnip, swede.
- 1Kg mixed veg, cleaned and chopped roughly
- 1 litre vegetable stock from a cube or powder
- Oil or butter
- salt and pepper to adjust seasonings (depends on your stock)
Method:
Heat oil gently in a large saucepan.
Sweat root vegetable for 5-10 minutes, other veg 2-5 minutes. Pour in the hot stock and simmer for 30-40 minutes. Zap with a blender or stick, then adjust the seasoning. Some stock cubes can be quite salty. You can also swirl in some cream and sprinkle on chopped fresh parsley for a posh touch.
I made this today with 3 carrots, a potato, an onion and half a small swede. It ended up rather thick after blending so I diluted it with about 200ml of milk and reheated gently. Olwyn approved and so did Rudi.