- 2 kumara
- 2 large potatoes
- 2 carrots
- 1 Leek
- 1/4 crown pumpkin
- 1 head of broccoli
- 5 large leaves of silverbeet
- 2 large onions
- 3 cloves of garlic
- 1/4 cup of orange lentils
- 1/2 tsp curry powder
- 1/4 tspn garam marsala
- 1/4 tsp ground cardamon
- 2 litres of beef or chicken Stock
- Salt and pepper to taste
- 4 tsp sugar
Cookware: Large saucepan
- Peel and chop all vegetables into a large saucepan. Add stock and all other ingredients.
- Cook until the vegetables are tender then put through the blender until smooth.
Serve with hot baked rolls or fresh bread.
You can add 2 or 3 chillies to it if you like spicy food.
Vegetables – This is the type of recipe that works well with any vegetables you happen to have in your fridge. We’ve put our suggestions on the ingredients list, but don’t stress if your list isn’t 100% the same. Other veggies that work great in vegetable soup include green beans, diced tomatoes, corn, peas and capsicum. Make sure you include the onion as this contributes hugely to the taste.
Additions – This easy vegetable soup can easily be added to. Just like chicken soup can easily become chicken noodle soup, there is nothing stopping you from turning this into vegetable noodle soup – yum!
What should you serve with vegetable soup?
Soup is perfect with a big hunk of crusty bread like Alice Ardnell’s bread recipe or these Garlic monkey bread bites. Another Kiwi favourite is to serve soup with a toastie. We love these Spaghetti, bacon and cheese toasties.
Can you freeze vegetable soup?
Yes! This vegetable soup freezes extremely well. Just make sure you remove any garnishes like croutons, as they’ll absorb the liquid and go soggy. Vegetable soup can be reheated from frozen in the microwave or in a saucepan on the stove.