Vegetable Soup with Homemade Vegetable Stock

Vegetable Soup with Homemade Vegetable Stock

Homemade Vegetable Stock

Nothing compares to a fresh bowl of warm soup made with homemade vegetable stock and the staff at GP After Hours Mount Lawley thoroughly enjoyed taste testing this recipe. This soup is very easy to make, full of nutrients, and utilises a collection of all of your vegetable scraps.

In a large zip lock bag, begin collecting all the peelings and ends of your vegetables. Make sure they are washed before preparing. With this particular stock, we used onion skins, the middle and skin of a pumpkin, sweet potato peelings, potato peelings, ends of garlic cloves, stalks of cabbage and broccoli and the ends and outer leaves of Brussel sprouts. You could really add any vegetable scraps and remember, in most cases, the greatest nutrients are found in the skins.

Keep your zip lock bag of scraps and pieces in the freezer and keep adding to it until it is full. Once you are ready, empty your bag of vegetables into a 2 litre pot of water and bring to the boil. Reduce the heat and simmer until all vegetables are well cooked (approx. 30 minutes).

Strain your vegetable broth and discard the scraps.

 

Vegetable Soup Recipe

Ingredients

2 sticks of celery – thinly sliced                                  

3 carrots – diced

1 leek – thinly sliced

1 tin of cannellini beans – drained and rinsed

75g spinach – thinly sliced

100g frozen peas

1 tbsp. olive oil

salt & pepper to taste

 

Method

1.   Heat the olive oil in a large saucepan. Add leaks, carrots and celery and cook until tender.

2.   Add a litre of the fresh vegetable stock and the tin of cannellini beans.

3.   Bring to the boil and then simmer for 30 minutes. Add more stock if required.

4.   Finally, add the spinach and peas and cook a further 2 – 3 minutes until just tender but still a vibrant green colour.

5.   Season to taste.

This soup is delicious on its own or you can serve it with fresh crusty bread or soup pasta.

Recipe courtesy Shirley – Third Avenue Surgery staff.

 

Now that you have mastered vegetable stock, why not try chicken stock? Here is a great recipe found on Taste.com

 

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