Hearty winter veg soup
Now Winter will soon be here The perfect soup for those warm cosy nights - it's vegetarian and a good source of calcium, folic acid and vitamin C, too!
Please note you can use any vegetables you like this is just a guide line
potatoes,lentils or different pulses, just put in what you love
1 tbsp olive oil
2 garlic cloves , crushed
2 large potatoes,peeled and diced
1 swede , peeled and cut into chunks
4 large carrots , peeled and cut into chunks
3 sprigs thyme , leaves removed and roughly chopped
850ml fresh vegetable stock or stock cube
500ml semi-skimmed milk
2 x 410g cans mixed beans in water, drained
Heat the oil in a large saucepan, then gently soften the garlic without colouring. Tip in the swede, carrots,potato and two-thirds of the thyme, cook for 5 mins with on colour.
then pour in the stock . Bring to the boil, then simmer for 15 mins.
If you want a broth just add the beans,if you want a thick smooth soup then
Ladle a third of the soup into a blender, whizz until smooth, then pour back into the pan along with the beans. Check for seasoning, then return to the heat and warm through and milk or cream.check seasoning again, Serve sprinkled with the remaining thyme and some warm, crusty bread rolls.
If you try it let me know who you got on.