Hearty Vegetable Soup Recipe
Hey everyone, I have shared this image of my hearty vegetable soup on my Facebook Fan Page and have been asked to share the recipe 🙂
Being winter here in Australia right now and especially living in Melbourne, it is the perfect season for delicious, warm home made soups!
This veggie soup is loaded with cauliflour, brocoli, cabbage, celery, carrots and onions. The first 3 veggies are cruciferous and therefore very healthy especially for the liver. The cabbage gives this soup a delicious flavour while the crushed tomatoes will give it some zing and delicious flavour.
I usually make this soup off the top of my head and I had to actually sit down and work out exact quantities to come up with a recipe.
Ever since I am 8, I loved to be in the kitchen and help. My great grandma and my grandma never used recipes and my mum used recipes mostly for cakes & desserts. This is why I learned to cook as they did.
I would ask mum for example: “Hey mum, how much cabbage should I add to this soup”? And she would say: ” Just use your imagination and visualise how much would taste and look right” lol … so that is how I have cooked ever since.
So here goes the recipe….
- 2 medium onions finely chopped
- 1 large carrot chopped in small cubes
- 2 stalks celery finely chopped
- 4 medium potatoes cubed into 1cm cubes (or to your liking)
- 1/4 cabbage shredded (not too fine)
- 1 red bell pepper/capsicum
- 2 Lt water
- 4 vegetable stock cubes
- 2-3 level tsp cooking salt (according to your taste)
- 3 cups cauliflour broken into small florets
- 2 cups brocolli broken into small florets
- 1 x 410gr tin of crushed tomatoes
- 4 Tblsp mild olive oil
- 1 handful chopped parsley
Put the 2 Lt of water, stock cubes and salt in a soup pot and turn heat to medium. While it gets hot and starts to simmer prepare your veggies. I always chop my onions, carrot, celery, potatoes and capsicum while the water is getting hot and starts to simmer. Once it starts to simmer and boil, I add my chopped veggies.
After you add the above chopped veggies to the pot, put a lid on and turn the heat down a bit. I don’t put the lid on fully, I like to leave a small open edge on the pot for steam to come out.
While the veggies are cooking in a gentle simmer for about 10 min with lid on, I shred the cabbage and once finished I add it to the soup.
Now that I have added the cabbage, I will simmer for about 5 min with lid on and then add the can of crushed tomatoes. Simmer for another 7-8 min (lid on) and then your soup is done! Turn the heat off, add 4 tablespoons of olive oil and your handful of finely chopped parsley and enjoy!
You can enjoy this soup just as is or if you are fussy like my son you can add 1 tblsp of light sour cream right into the bowl when you serve the soup and just mix it in and enjoy 🙂 and of course, a slice of toasted sour dough or Pane Di Casa bread is a perfect companion.