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Leftover Mixed Vegetable Soup

Ingredients

For this recipe we used all the half used packets of vegetables found in the fridge and vege box:

  • 2 medium potatoes – peeled and chopped into chunks
  • 4 carrots – peeled and chopped into  chunks
  • Half red pepper – sliced
  • 1 Med red onion – sliced
  • 1 Large apple peeled and sliced
  • Half a leek – sliced
  • Half bag of Black Kale (spinach would be good alternative)
  • 5 cloves Barbismoked™ SmokedGarlic™ with allspice and orange – sliced
  • Salt & Black Pepper to taste
  • 1 pint chicken stock
  • 2 Tblspns milk (or a drizzle of cream)
  • 2 Tblspns olive oil

Method

  • Heat the oil in a large saucepan
  • Add onions, peppers, carrots, apple and sliced garlic and ‘sweat’ on low heat until onions start to soften
  • Add leek, kale, potato and seasoning and toss vegetables together until covered in the oil and leave to continue softening for 5-10 mins, do not let the onions ‘catch’ or they will make the soup slightly bitter
  • Add chicken stock and simmer or cook in a slow cooker until all the vegetables are cooked through, add a little more liquid if necessary and season to taste
  • Leave to cool for 30 mins
  • Blend vegetables together until smooth and refrigerate overnight to let the flavours develop
  • When ready to use, heat through until piping hot with a little more water to give the right ‘soupy’ consistancy you prefer, and serve 
  • Swirl some milk or cream into the soup, sprinkle some more black pepper on top and enjoy with crusty bread

Tip

Use any vegetables you wish, the method is basically the same each time, just remember to season well, and add herbs and spices of your choice to experiment with difference flavours!


Recipe by  Barbismoked™