How to make a hearty vegetable soup

How to make a hearty vegetable soup

The beauty of a hearty winter soup is that you can throw in whatever vegetables you have, carrots, onions, potatoes, parsnips, a Swede, frozen green beans and peas, broccoli, whatever is on hand. However, what you can't do without is a good broth, either homemade chicken broth or vegetable broth.

You can have a stick-making night if you've cooked a chicken and take the carcass, a large onion, whole or quartered, a large carrot peeled and halved, a stalk or two of celery, or two leaves torn in half on the stalk for added flavor, a bay leaf, 12 black peppercorns, and a teaspoon or two of dried herbs. Cover all the ingredients with water, bring to a boil and remove the foam that rises to the top. Then reduce the heat to a simmer and partially cover the pan. Cook the broth for about an hour and a half, let it cool, and then freeze it for future use. You don't have to stand over it while it cooks, let it sit, relax and just remember to turn it off at the right time.

Making vegetable broth is even easier because you can use shredded vegetables and even onion peels, which will darken the color of the liquid. You'll need carrots and an onion or two and celery and any other vegetables you have in the kitchen, although the ones I've named will make a good stock themselves. This only takes about an hour of cooking time and all you have to do is turn it off after an hour.

With this hearty vegetable soup, you can add oats or pearl barley to thicken it and create an interesting texture, and you can puree the finished soup if you want a creamier texture. Red lentils can also be added, giving the soup additional protein.

Hearty winter vegetable soup

Ingredients

2 pounds mixed root vegetables such as parsnips, carrots, turnips, salsify

3 or 4 potatoes peeled and diced

2 leeks, thoroughly washed and sliced

1 large onion coarsely chopped

3 finely chopped garlic cloves (optional)

4 sprigs fresh thyme or 2 tsp dried

6 sage leaves or 1 teaspoon dried sage

1 handful fresh Parley, chopped or 1 tbsp dried

1 bay leaf

Salt and freshly ground black pepper to taste

2 liters of chicken broth

Olive oil for frying

method

Fry the onion and garlic in the heated oil for a few minutes. Remove from heat and add to the pot in which the soup is being cooked.

Add all other ingredients to the pan, stir and bring the liquid to a boil.

Turn down the heat to bring the soup to a boil, partially cover the pan with a lid, and cook until the vegetables are tender, 20 minutes to half an hour.

Serve hot.

Enjoy!