Vegetable Stoup
Less liquid than soup but not as hearty as a stew - this is often a base for my work lunches. It’s satisfying and filling. It is very mild so to up the flavour add some feta or other protein. My husband adds sliced up left over sausages.
The idea of slowly cooking all the vegetables before adding the liquid makes the soup quite sweet and all the vegetables keep their shape. It’s a bit time consuming cutting the vegetables carefully and cooking them slowly but it’s worth it. If you cut and add the vegetables as you go, it does make the time go quicker.
The vegetables should still have their shape by the end of cooking and retain their original flavours and textures so every mouthful is different.
Vegetable Stoup
Less liquid than soup but not as hearty as a stew - this is often a base for my work lunches. It’s satisfying and filling. It is very mild so to up the flavour add some feta or other protein. My husband adds sliced up left over sausages.
The idea of slowly cooking all the vegetables before adding the liquid makes the soup quite sweet and all the vegetables keep their shape. It’s a bit time consuming cutting the vegetables carefully and cooking them slowly but it’s worth it. If you cut and add the vegetables as you go, it does make the time go quicker.
The vegetables should still have their shape by the end of cooking and retain their original flavours and textures so every mouthful is different.
Cooking Instructions
- 1
Heat oil and butter in pan and add chopped leek. Cook on a moderate heat until the leek cooks down slowly to half its original volume.
- 2
Chop and peel all vegetables to the size of a large pea. As each vege is chopped add it to the leek and cook down to half original volume.
- 3
Add tomato paste and stir through. Cook for a few minutes.
- 4
Add herbs and any hard greens such as asparagus and cook for a few minutes.
- 5
Add tinned beans and stock and cook for a few minutes.
- 6
Add leafy greens and cook until wilted and well combined.
- 7
Add salt and pepper to taste. Vegetables should be cooked but still a little firm (al dente).
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