Green Winter Veg Soup

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This is the soup I make every winter, several times. Soup is great because you can literally make as many versions as you want. Here’s a list of the ingredients in this one:

  • Shallots, 4
  • Garlic, 3 cloves
  • Courgettes, 6
  • Broccoli, about 300g
  • Carrots, 3
  • Spinach, a bag of baby leaves
  • Leeks, 3
  • Pointed cabbage, 1

To cook, I put a little bit of water in a huge pot, throw in all the ingredients diced, and cook on medium heat until the carrots are almost soft. Depending on how much water there is after the vegetables are cooked, I may remove some (and put it in a glass for drinking, it’s full of vitamins!!) so that the soup is a bit thicker. Then I blend it all.

Now, you must think this is very bland. I do it on purpose. Because I’m going to make many portions to freeze, I keep it as bland as possible and will season it differently every time I eat a bowl.

Ideas for seasoning:

  • double cream, parsley, salt and pepper
  • coconut oil, turmeric and chilli pepper
  • olive oil and parmesan cheese
  • some fried ham or bacon
  • whatever you like really…
Seasoning the soup

Seasoning the soup

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2 thoughts on “Green Winter Veg Soup

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