Rustic Vegetable Soup
This is a very simple vegetable soup – rough and chunky, in the pan and in stages. There’s no real recipe, just vegetables, water and the Knorr Stock Pot. I don’t think that any fresh stock in the supermarket can deliver what the Knorr Stock Pot can in taste!
- Recipe serves8
- Preparation Time10 min
- Cooking Time30 min
Ingredients
- 2–3tbsp olive oil
- 3 carrots, chopped
- 1 celeriac, trimmed, peeled and roughly chopped. Keep the outer leaves as they’ll come in handy later
- 2 onions, chopped
- 1 cauliflower, stalk removed, trimmed into small florets
- ½ Savoy cabbage, remove the core and outer leaves
- 1 leek, trimmed, washed and chopped
- 1 courgette, chopped
- 1.5l water
- 4 Knorr Vegetable Stock Pots
- A handful of fresh basil leaves, roughly chopped
- A sprig of fresh thyme
- A handful of fresh parsley, roughly chopped
- 1 clove of garlic, finely chopped
Method
- Heat a generous amount of olive oil in a large, heavy-based saucepan and when hot, add the carrots, celeriac and onion.
- Fry the vegetables to remove the water content. This intensifies the flavour.
- Add the cauliflower, cabbage and a dash of olive oil. Stir in the leeks and courgette, and allow the vegetables to cook for 10 minutes.
- Keep stirring the soup and pour in the water, adding the Knorr Vegetable Stock Pots.
- Bring to the boil, then simmer for 15 minutes.
- Next, add the discarded celeriac leaves, basil, parsley and thyme. I’m a big fan of basil, so I like to add a lot. It may seem like a lot of herbs, but it’s a lot of soup!
- Finish off with a generous dash of olive oil to give it a taste of the Mediterranean, a bit like Minestrone, and stir through the garlic to finish.
- Your Knorr Vegetable Stock Pot Soup is now ready to serve. Delicious.
- You can use any chopped veg in this recipe…the results will be different every time! For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
