Hearty Winter Vegetable Soup

We have no trouble eating fruit, but vegetables are a different matter. I have a number of tricks to sneak veg into our food.

For a pasta sauce I use some pasata or tinned tomatoes pop in some veg and whiz into a smooth pasta sauce. Bacon, ham, pepperoni or chicken can easily be added to the sauce, pour a little over cooked  pasta with grated cheese on top. A similar tomato sauce works as a pizza topping.

Yesterday being one of those very wet, miserable winter days made me think of soup and nice fresh bread!

In the fridge I had:

2 small onions

2 carrots

2 potatoes

1 sweet potato

1/4 swede

2-3 cabbage leaves

a little broccoli

Also:

frozen spinach, peas and sweetcorn

1.8 litres of vegetable stock

pearl barley – a handful

1 tsp  turmeric

1 tsp celery salt

I cooked the onions in a large pan over a low heat in a little butter while I prepared the root vegetables, cutting them into small chunks or slices.

I then added these to the pan along with the stock, pearl barley, turmeric
and celery salt. I brought this to the boil and then simmered for 20 mins. I added the frozen veg and cabbage for a further 10 mins.

Serve with fresh bread.

My children didn’t like the look of this soup – the  vegetables were a little too visible! I popped it through the blender for a soother version, which they loved and ate all up even though it did become very green.

Look out for more soup recipes coming soon.

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1 thought on “Hearty Winter Vegetable Soup

  1. Pingback: Making Bread | IQ WOMAN

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