Carolyn McSherry of the Gourmet Warehouse says “this is not just another recipe, but a look at how to turn wilted vegetables and half used condiments into a delicious hearty vegetable soup. I encourage you to lift your imagination and get inspired with the basic theory of making soup and then turning into your own creation.”
VEGETABLE SOUP
Soup Base
1/4 cup olive oil
1 large yellow onion, diced
1 carrot, peeled & diced
2 stalks celery diced
Instructions
Heat the oil in a large pot, add the onion, carrot & celery, turn the heat to medium and place the lid on the pot and “sweat” the vegetables. This forms the base of your soup, from here you can add on in the listed order.
8 cups chicken, beef or vegetable stock
one – 28 ounce can chickpeas or black beans or navy beans (drained)
one – 28 ounce can tomatoes
1 cup lentils, rinsed
1 cup of small soup pasta
1 cup cauliflower, cut into florets
1 cup broccoli, cut into florets
left over cabbage and or kale finely shredded
half jars of salsa or bbq sauce or marinade
1 cup mushrooms quartered
3 sprigs fresh thyme,
half bunch of parsley, finely chopped, including stems
1 or 2 parmesan rinds
1-2 teaspoons chili paste ( I like Côte d’Azur 2.0)
Once the onion/carrot/celery has softened, add the stock. Turn the heat to medium high. Add the chickpeas, tomatoes, lentils, pasta, thyme sprigs, parmesan rind and chili paste. Bring to a boil. Once the lentils are almost cooked add the cauliflower, broccoli, cabbage, mushrooms and parsley.
Toss in salsa and or BBQ sauce if you have it, if not don’t worry about it, this just elevates the flavour and uses up items you will end up tossing out.
Simmer for 15-20 minutes. Ladle into bowls and garnish with grated fresh parmesan.
Change it up to suit what is in your fridge, soup is an ever changing creation. Make lots, freeze what is left over as it is perfect for lunches.
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