Chunky Seasonal Soup

By | October 28, 2014

I love home-made soup but always find it a bit of a faff, the big saucepan bubbling away is reminiscent a bit of school dinners too.

But it’s well worth all faff-feelings and the big advantage is that I know exactly what’s going in there and – because I use whatever vegetables are in the fridge – every batch tastes different too.


Head of broccoli
3 large carrots
2 large parsnips
2 onions
Vegetable oil
Salt and pepper
Vegetable stock cube

Or whatever vegetables you have available. Potatoes can be used but I prefer soup without, unless it’s a Boxing Day mash-up soup.

And here’s what to do:

Wash the vegetables and then get chopping. As rough as you like because they’re all going to get puréed.

Put the chopped vegetables into a roasting dish, drizzle over some oil, cover with foil and roast for about 40 minutes on gas mark 4, turning the vegetables after 20 minutes.

Once they’re soft enough to mash, remove from oven.

Boil 1 pint of water and dissolve the stock cube. Add the stock cube liquid to the roasting tin and get mashing/purée-ing. Always good fun! Now would be the time to add any chopped cooked meat.

Alter the constituency of the soup by adding more water and purée-ing if you prefer a smoother soup.

Add a few pinches of salt and black pepper to taste. If you’ve used ham or bacon, you won’t need very much salt as the meat is already salty.

Once cooled, it can be kept in containers in the fridge or freezer.

Really nice with crusty bread or on its own.

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