You can make this from any selection of vegetables you like – choose from ones you like. Try carrots, cauliflower, broccoli, onion, parsnips, , mushrooms, leeks, cabbage , celery or any thing else you have to hand.
- Chop the vegetables, they don’t have to be too fine as it will be blended later.
- Add to a large saucepan and cover with water.
- Bring to the boil for 10 minutes and then turn the heat down to a simmer.
- Add a vegetable stock cube ( choose low salt variety if watching salt in diet).
- Taste, and season if required. You can add mixed herbs if you like but for the fussy eaters might be best to leave them out.
- If you like chunky veg in your soup ladle some out and set aside .
- Blend the rest with a hand/stick blender until smooth.
- Re-add the vegetables set aside for those who like it chunky.
This soup can be stored in the fridge for 3-4 days or frozen in a suitable container. If you intend adding it to other dishes, to up the vegetable content, why not freeze it in ice cube bags or trays for easy portioning.