It's simple. You need some garlic and onion roughly chopped, some olive oil, some chicken stock, chopped up vegetables of your choice and a few herbs. Cook and blend.
The ingredients pictured above made a delicious spiced capsicum, tomato and pumpkin soup. I chose these flavours based on what was left in the fridge after a few chaotic weeks - three punnets of cherry tomatoes heading quickly towards their used by date, a carrot, half a butternut pumpkin, some baby capsicums and one lonely potato. It's good to have a mix of starchy heavy vegetables (potato and pumpkin) as well as some lighter higher water content veggies so that once you blend the soup it will be lovely and thick.
1 tablespoon olive oil
1 onion, roughly chopped
1 clove garlic, chopped
Spices of your choice (in my recipe I used cumin, paprika and ground coriander)
1.5 kg mixed vegetables* chopped into 5cm x 5cm pieces
1.5 litres of stock (I prefer chicken)
Fresh herbs and cream** to serve
- Heat olive oil in a large saucepan over low to medium heat
- Add onion and garlic and cook until soft
- Add spices and stir for 30 seconds until fragrant
- Add vegetables and stock, bring to the boil and then simmer covered for 30 -4o minutes until the vegetables are softened
- Cool and then blend in food processor or with hand held blender
- Reheat to serve and serve with fresh herbs and/or cream
* Good (and classic) combinations are potato and leek, potato and spinach, carrot and parsnip, sweet potato, tomato and capsicum. I've also made a great pear and leek soup using very under-ripe pears.
** You can use cream, milk or coconut milk to add richness to your soup. Choose according to your vegetable combination, for example potato and leek is a classic soup that would suit cream, however a spicy sweet potato, tomato and capsicum would be delicious with coconut milk or cream.