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HEARTY GARDEN VEGETABLE SOUP

I do love soups and this one is a kitchen saver. It’s made from all those leftover vegetables that need using up, yet somehow it always turns into one of the most flavourful and comforting soups. A tin of tomatoes adds body, texture, and that rich tomato base that ties everything together.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings 6 - 8

Equipment

  • 1 stock pot or large cooking pot
  • 1 stick blender, optional or wihsk

Ingredients
  

  • 165 or 2 cups leek, finely chopped
  • 125g or 1 cup brown or yellow onion, finely chopped
  • 4 large garlic cloves, minced
  • 195g or 1 1/2 cup carrot, diced small
  • 135g or 1 cup zucchini, diced small
  • 208g or 2 cup sweet potato or pumpkin, diced small
  • 800g or 3-4 cups approx canned or bottled tomatoes, crushed or diced
  • 2 tablespoon Italian dried herbs
  • 1 teaspoon turmeric powder, optional
  • 6 -8 cups of vegetable broth or 6-8 cups of water plus 5 vegetable stock cubes

Instructions
 

INSTRUCTIONS FOR SOUP

  • *Heat a stock pot on low heat and add 2 tablespoons of cooking oil. If oil free add small amount of water to sauté vegetables.
    *Add leek, onion, garlic, carrot, zucchini, and sweet potato or pumpkin sauté while stirring for a couple of minutes until vegetables begin to sweat down.
    *Add Italian herbs and turmeric, continue to sauté and stir another couple of minutes.
    *Add vegetable broth or water and stock cubes, turn heat up high, once it comes to a boil turn heat down to a gentle simmer and cook until vegetables are just tender.
    *Add crushed tomatoes and continue cooking another 10 minutes to combine the flavours.
    *If you prefer more liquid in your soup, now is the time to add it. I often add 2 extra cups of water along with another stock cube.
    *Taste for flavour add more seasoning etc if needed. 
    *Blend the soup with a stick blender or whisk to break up the cooked vegetables. 
    *Pulse the soup 3-4 times to break down the vegetables without over blending, you want some texture in the soup.

SERVE

  • *Ladle into bowls while it’s hot and garnish with a sprinkle of dried or fresh herbs and serve alongside warm, crusty bread and a crisp salad for a comforting meal.

PORTION AND FREEZE LEFT OVER SOUP

  • *Portion the soup into individual servings and freeze. It’s a lifesaver on busy days when you come home from work without the energy to cook. Simply warm up a portion and pair it with bread or salad for a quick meal.