But, most of the time, I make soup out of next-to-nothing, and it's more often than not, yummy.
Genevieve's Quick and Easy
Vege Soup
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• 4-6 x sticks celery (sliced med thickness)
• 1 x Leek sliced finely
• 2 x sliced courgettes
• 8 x leaves silverbeet chopped
• 1 x onion sliced finely
• 1 tbsp balsamic vinegar
• 500 ml beef or vegetable stock
(if you don't have liquid stock, use 2 packets of powered soup such as MAGGI - I would use Spring Vegetable and Oxtail or (French Onion soup))
• 4 tbsp Maggi liquid seasoning
• 1 pack King Vegetable soup (contains spices, lentils and dried goodies)
• 1 x tin of lentils in salted brine (drained and rinsed)
Salt and pepper to taste
Method:
Add sliced onion, celery and leek to a medium-large saucepan with a little oil.
Allow to sweat for approx 2 mins on a low heat. Add the courgettes, and allow to sweat for a further 2 mins (with lid on)
Add vinegar, Maggi liquid seasoning and 1/4 cup of water. Place lid on and allow to sweat for a further 5 mins.
Add the King soup base, along with boiled water and liquid beef stock (or vegetable stock) to cover vegetables and up to 2/3 of saucepan. (if using powered soup such as MAGGI, then add this along with boiled water only).
Add the rest of the vegetables and drained lentils and bring to the boil.
Bring the pot down to a light simmer, add salt and pepper and some more Maggi Seasoning if required.
Cover and simmer for a good hour or so, until the soup thickens and vegetables are cooked - check lentils and dried goodies to make sure they have enough water to cook.
Further water can be added as it cooks, making sure all veges are covered and pot is almost full.
Add Salt and Pepper to taste, additional stock if required - and serve hot with just-baked Sour Dough bread and a sprinkling of good cheese (Dutch Gouda is perfect!)
Enjoy!
