Hearty Vegetable Soup

This Hearty winter vegetable broth is so nutritious you can feel the goodness meter cranking up spoon by the spoonful!  This is what I call Soul Food and great for hungry little people too!  You can add or subtract any of the ingredients, depending on what you have in the cupboard at the time and put your signature on this dish and get really creative!!

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Hearty Winter Vegetable Broth
Ready in: 5o minutes

  • 1 Tbsp Parsley
  • 1 Tbsp Thyme
  • 1 Tbsp Rosemary
  • 1TBSP butter to sweat vegetables
    3 medium sized carrots
  • 1 onion
  • 1/2 pumpkin
  • 1/2 cup Soup mix
  • 1/2 cup red lentils
  • 500 ml chicken stock
  • Soak lentils and soup mix overnight
  • 1/4 cup cheese (I like to use parmesan, but any regular cheese is fine as in photo!)

Peel and chop carrots into bite size pieces.  Cut them in half lengthwise, then half again and then slice this should give you bite size pieces.  Peel and dice your onion. Cut pumpkin into large wedges (I used my previously chopped, frozen pumpkin.)

Heat pan over a medium heat, add butter.  Then add you onions and sweat until soft and clear. This means placing the lid on top and stirring occasionally for 1-2 minutes.  Once onions are clear, add your carrots and sweat for a further two minutes.

Then add your chicken stock and rosemary sprig, bring up to simmer and add your legumes and pumpkin.

Leave on medium/high and simmer for a further 20-30 minutes until legumes and vegetables are tender.  Lastly, seasonn with salt and pepper to taste.

To serve garnish with grated cheese and diced mixed fresh herbs – Parsley, Thyme and Rosemary (or herbs of your preference)

This is a really nutritious, hearty soup great for those cold winter nights and doesn’t cost the earth.  If you are lucky you might even have leftovers for lunch!
Quick tips:
When buying pumpkins I always buy a whole one and use half of it for cooking during the week. The remaining half I cut into chunks/wedges place into snaplock bags and date then into the freezer.

I also used homemade chicken stock.  I made a large batch of it in the previous few months and had it frozen down into large ice cube trays.  I will go into more detail with this later as and entire blog entry!

I always use fresh herbs from my garden if they are in season but it not you can substitute for dried – or raid your neighbours 🙂

 

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