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Saturday, January 28, 2012

"I'm not eating enough vegetables" soup

Life has been a bit crazy this week, and with one thing and another my diet has ended up heavily weighted towards meat, eggs and cream with a distinct paucity of veggies. Which is fine, for a while, but today my body just said GREEN so I went with the instinct. This was the result.

1 whole broccoli, coarsely chopped (if you're like me and enjoy eating the stem, chop & include that as well)
1 whole cauliflower, coarsely chopped
1 whole brown onion, sliced
1 courgette, sliced into rounds
250g Brussels sprouts, trimmed and halved
250g mushrooms, sliced
2 garlic cloves, crushed and chopped
1 vegetable stock cube
1 chicken stock cube
A dash of allspice
A large dash of sage
A large dash of rosemary
A dash of salt

To serve:
Grated cheddar
Sour cream
Double cream

In a large stock pot/soup pot, dissolve the two stock cubes in some hot water. Add all of the veggies, sprinkle the allspice, salt and herbs, then top up with more water until the veggies are almost covered.

Bring to the boil, then allow to simmer slowly until veggies are soft - I think it took about an hour and a half for mine, but maybe not even that.

Spoon into a bowl and add a pile of grated cheese (I used cheddar but parmesan would have been amazing) and a glug each of double cream and sour cream. Mix thoroughly and enjoy.

This makes a LOT of servings so be prepared to stock your fridge or freezer with the leftovers!

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