Tag: nutritious soup

Chunky Vegetable Soup

by Karen ClaassenLeave a Comment on Chunky Vegetable Soup
Chunky Vegetable Soup

The garnish for this vegetable soup was made by horizontally slicing a hotdog roll, drizzling it with olive oil and toasting it in the oven. The garnish on the crouton is homemade mayonnaise with cherry tomatoes and fresh soft herbs.

1 onion, chopped
2 cloves of garlic, minced
2 sticks of celery, leaves included, washed and chopped
1 x 400g tin of chopped tomatoes
1 litre chicken or vegetable stock
2 bay leaves
3 carrots, chopped
400g potato, peeled and cubed

Place a large saucepan over medium heat and add some vegetable oil.
Add the onion, garlic and celery and cook for about 10 minutes.
Add the tinned tomato and cook for another 10 minutes.
Pour in the stock, add the bay leave, carrot and potato and bring to the boil.
Turn the heat down to a simmer and cook for 50 minutes, stirring every now and then.
Mash or liquidise half of the soup, cook another 5 minutes and serve with a fresh, crusty bread.

Potato and Leek Soup

by Karen ClaassenLeave a Comment on Potato and Leek Soup
Potato and Leek Soup

This is a nutritious soup with lots of flavour and crowd appeal and is really easy to make. This recipe feeds 6 – 8 people.

45ml butter
2 large leeks, sliced
2 onions, chopped
2 cloves of garlic, minced
800g potato, diced (about 4 -5 large potatoes)
2 stock cubes (I use chicken but if you want to go vegetarian use vegetable cubes)
5ml salt
1,2ml black pepper
1,2 litre water
250ml cream

Preparing the leeks:
Cut off the root ends and thick green parts.
Cut the leeks in half lengthwise and rinse under cold running water.
Pull the layers apart and check that there is no dirt left.

Melt the butter in a large saucepan over medium heat and add the sliced leeks, onion and garlic.
Cook and stir until the leeks and onion are soft and completely wilted. This should take about 10 minutes.
Add the potato, stock cubes, salt, pepper and water and bring the mixture to the boil.
Lower the heat, cover with a lid and cook gently for 25 minutes until the potato is very soft.
Purée the mixture with a stick blender until completely smooth.
Now add the cream and stir on a low heat for about 5 minutes.
Serve the soup piping hot, sprinkled with croutons.

Making croutons:
Preheat your oven to 180℃.
Cut 4 slices from a day-old bread and slice off the crusts on all four sides.
Cube the bread and spread it out on a baking tray.
Drizzle the cubes with olive oil and give the bread cubes a mix with your hands.
Bake for 5 minutes, shaking the baking sheet halfway through the cooking time, to spread and turn the cubes.
Take the croutons from the oven and lightly sprinkle with salt.