I love a chunky soup, I also love adding different vegetables in them when they come into season. Winter is great for root veg, once the frost has hit them they taste so much nicer.
I personally don’t peel most my vegetables, I simply wash them and chop them as they are, especialy potatoes as the skin has lots of vitamins and fibre in them.
Some recommended items from our kitchen for this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
- Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.
- Non stick saucepans.
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- 1 large red onion, peeled and finely chopped
- 4 celery sticks, finely diced
- 2 garlic cloves, crushed
- 2 large carrots, finely diced
- 200g baby new potatoes, finely chopped
- 1 small swede, finely chopped
- 1 leek, finely chopped
- 200g tin chickpeas, drained
- 200g frozen soya beans or broad beans
- 1 Tesco garlic and thyme stock pot
- 1 vegetable stock pot
- Small handful fresh flat leaf parsley, chopped
- In a large saucepan gently fry the onion, celery, swede, garlic, leek and carrot for 1 – 2 minutes.
- Boil the kettle and add both the stock pots to a measuring jug and add 1.2 litres of boiling water and stir to dissolve.
- Add the stock to the vegetables and bring to the boil.
- Add the potatoes and simmer for 10 – 15 minutes or until the potatoes and veg are tender.
- Add the chickpeas and frozen beans and bring back to a boil, simmer for 5 minutes until everything is cooked and heated through.
- Season to taste with plenty of salt and freshly ground black pepper.
- Stir in the parsley and serve.
- This soup will store in the fridge in a sealed container for up to 4 days.
- Also suitable for the freezer.