How to make a hearty vegetable soup

How to make a hearty vegetable soup

The nice thing about a hearty winter soup is that you can throw in any vegetables you have just throwing carrots, onions, potatoes, parsnips, a Sweden, frozen green beans and peas, broccoli and everything that is on hand. However, what you cannot do without is a good broth, either homemade chicken broth or vegetable broth.

You can have a stock make-up evening when you have cooked a chicken, and the carcass, a large onion, in whole or quartered, a large peeled and halved carrot, one or two celery rods or two leaves torn in two half take the stem for additional taste, a laurel leaf, 12 black peppercorns and one or two teaspoons dried. Cover all the ingredients with water, bring them to cook and remove the foam that rises upwards. Then reduce the heat to a simmer and partially cover the pan. Cook the broth for about an hour and a half, let them cool down and then freeze it for the future use. You don't have to stand by it while it cooks, let it stand, relax and just think about switching it off at the right time.

The production of a vegetable broth is even easier because you can use vegetable spells and even onion shells that darken the color of the liquid. You need carrots and one or two onions and celery and any other vegetables that you have in the kitchen, although the one I called I will make a good broth myself. This only takes about an hour of cooking time and everything you have to do is to switch off after an hour.

With this hearty vegetable soup you can add oatmeal or pearl barley to thicken it and get an interesting texture, and you can puree the finished soup if you want a creamier texture. Red lenses can also be added, which gives the soup additional protein.

Hearty winter vegetable soup

ingredients

2 pounds of mixed root vegetables such as parsnips, carrots, beets, salsify

3 or 4 potatoes peeled and diced

2 Leek, thoroughly washed and sliced ​​

1 large onion roughly chopped

3 finely chopped cloves of garlic (optional)

4 branches of fresh thyme or 2 tl dried

6 sage leaves or 1 tsp dried sage

1 handful of fresh parley, chopped or dried 1 tablespoon of

1 bay leaf

salt and freshly ground black pepper to taste

2 liters of chicken broth

olive oil for roasting

method

onion and garlic in the heated oil for a few minutes. Take off the stove and put it in the pot in which the soup is cooked.

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

Turn the heat down so that the soup cooks, partially cover the pan with a lid and cook it for 20 minutes for half an hour until the vegetables are tender.

enjoy!