Chunky Country-Style Vegetable Soup
Ingredients
- 1 large potato
- 2 large carrots
- 1 white onion
- 4 cloves of garlic
- 1 small swede
- 2 large parsnips
- 1 stick celery
- 1 tsp chopped rosemary
- 1 tsp chopped thyme
- 1/4 tsp chilli flakes
- 1 litre of veg stock
- 1 big handful of kale, roughly chopped
- Olive oil, salt & pepper
Preparation
Roughly chop half the potato, the whole onion, celery, and garlic.
Heat a pan and add oil, then sauté the onions until they start to brown, about 5 minutes.
Add celery and garlic and cook for another 5 minutes, stirring often.
Add the chopped potato and cook for another 2 minutes, then add a quarter of the stock.
Boil until everything is soft, then blend until silky smooth.
Cut the carrot, parsnip, and swede into even chunks.
In the same pan without the blended soup, sauté them along with the herbs in some olive oil.
Add the thick soup blend along with the rest of the stock, bring to a boil, and reduce heat to simmer.
Cover with a lid and leave for 25-30 minutes.
Stir in the kale for the last 5 minutes, season, and serve with chunky bread.
Notes
Perfect for cold weather, delightful when served with hunks of sourdough for mopping.
