Vegetable Soup: warm, nutritious, chock full of veggies!
What a great way to get your kids to eat their vegetables and not even know it! You can make soup out of any veggies. This combination is my kids favorite.
This Recipe makes about 6-7 adult portions of soup.
Prep Time: 15 Minutes
Cook Time: 20-30 Minutes
Ingredients:
3 Medium Potatoes
4 Large Carrots
1 Medium Onion
2 Leeks
A Dash of Butter & Olive Oil
Salt & Pepper to taste
5 Cups (1 Litre) Stock of your choice
1 Cup (200ml) Milk
Method:
1. Peel & chop the potatoes, carrots & onion.
2. Chop off the heavy green portion of the leeks and the base of the leeks & discard. Then, slice the leeks lengthwise. Open up the layers of the leek and wash them under running water to clean out any dirt. When they are clean, chop the leeks into 1/2″ slices.
3. Heat a large pot & put in some butter and oil, enough to cover the bottom of the pot. Add the vegetables and turn the pot down to medium. Keep stirring the vegetables so they all get coated in the butter/oil mix. Let the vegetables sweat for about 10 minutes, and stir occasionally.
4. When the veggies have gotten limp, add the stock. If the stock doesn’t completely cover the vegetables, then add some more stock or boiling water. Bring to the boil then reduce to a simmer and cook until all the vegetables are soft, about 10-15 minutes.
5. Add the milk and stir. Lastly, puree the soup. I use a hand blender, but you can use a regular blender as well. Blend to the smoothness you like. My kids love it totally pureed. If it’s too thick, add a little more milk. Add salt & pepper to taste. Enjoy!!
