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Published June 23rd 2022
As I type this in winter in Australia, it is definitely soup weather! Have you started to make your favourite winter soups? Which ones do you like the most? I don't know about you, but I have a handful of recipes which I pull out every winter, which I know that my family loves. These recipes, below, are my favourite vegetable soup recipes - but I would also love to hear yours!
If you would like to share your favourite vegetable soup recipe, please leave a comment at the top of this article and it will be shown underneath, for others to read. Vegetable soup in particular is particularly healthy and gives you the vitamins you need to ward off the winter colds and flu. It also warms you up from the inside on a cold night and provides a cosy feeling to any home, as it bubbles away when it's cooking...
Hearty Vegetable Soup
2 Tablespoons olive oil, 1 brown onion (chopped), 2 garlic cloves (crushed), 2 carrots (peeled and chopped), 2 sticks celery (sliced), 2 medium zucchini (sliced and quartered), 2 potatoes (peeled and chopped), 4 cups beef stock (salt reduced), 810g can whole tomatoes, 1/4 savoy cabbage (sliced and chopped) and 400g cannellini beans (drained and rinsed)
Heat oil in a large pot and sauté garlic and onions for 5 minutes, until soft. Add carrots, celery, zucchini and potatoes and cook for 5 minutes. Stir in stock and tomatoes and bring the mixture to the boil, stirring occasionally. Add cabbage and beans and simmer, stirring occasionally, for 1 hour. Season with pepper and serve with crusty bread.
Spiced Lentil Soup
1 Tablespoon olive oil, 2 pieces of celery (chopped), 2 medium carrots (sliced), 2 cloves garlic (finely diced), 1 teaspoon ground coriander, 1.5 teaspoons ground cumin, 1 cup dried red lentils, 400g diced tomatoes, 4 cups vegetable stock, 1/2 cup milk
In a large pot, add the olive oil, celery and carrots. Cook for 5 - 10 minutes until soft. Stir through garlic and cook for 2 minutes. Add ground coriander, ground cumin, dried red lentils, diced tomatoes and vegetable stock. Bring to the boil, reduce heat and cover. Simmer for 20 minutes, then simmer and stir for a further 5 - 10 minutes, so it doesn't stick to the bottom. Use a hand stick blender and blend until smooth. Add cracked pepper over the top, if desired. Stir through the milk and serve with crusty bread.
1 large tablespoon margarine (Don't t replace the margarine with oil, as it changes the consistency of the soup), 1 leek (white part sliced), 4 potatoes (peeled and chopped), 2 carrots (peeled and sliced), 3.5 cups chicken stock (we use Oxo stock cubes), pepper. Optional decoration: swirl of cream, parsley
In a large saucepan, add the margarine and heat until melted. Add the leek and carrot and cook until soft. Add the potatoes and stir to coat with the margarine. Pour in the chicken stock and bring to the boil. Simmer for 30 - 40 minutes until it has reduced, stirring more near the end. Remove from heat and use a stick blender to blend until smooth. Top with cracked pepper and any decorations and serve with fresh bread.