The “Whatever’s in the fridge, pantry or garden” Vegetable Soup
Pamela Buselich
Once a week I go through the fridge and pantry to use up vegetables and make a nutritious soup. This can be cooked on the stove top or in a device such as a thermomix.
I use about 900g of vegetables and about 500g of water, as I like to have a thick soup.
Typically, I would add:
A small onion
Garlic
2 potatoes
1 large or two medium carrots
¼ butternut pumpkin (the rest I roast to have hot or cold in a salad)
A small sweet potato
Some celery or a leek
Always parsley from the garden
1 tomato
And anything else that needs to be eaten to make the desired weight.
Add flavourings such as some powdered stock, herbal sprinkles, salt and pepper
Cook until vegetables are tender. Add 20g of butter or olive oil. You might like to add a tin of cannelloni beans at this stage.
Blend until you have a smooth soup and adjust for flavour.