Hearty Garden Vegetable Soup

I do love soups and this one is a kitchen saver. It’s made from all those leftover vegetables that need using up, yet somehow it always turns into one of the most flavourful and comforting soups. A tin of tomatoes adds body, texture, and that rich tomato base that ties everything together.

If you have a vegetable garden, wander through and see what’s ready to be picked — anything from leafy greens to the odd leek can go in. Fresh or dried herbs, onions, and garlic bring warmth and aroma, filling the kitchen with the smell of homemade goodness. Everything cooks gently in one pot, making it simple and easy with little clean up afterwards.

I like to make a big batch and portion it out into freezer containers, so there’s always a hearty soup on hand. Pair it with crusty bread, a spread or two, and a crisp salad, and you’ve got a meal that feels both nourishing and comforting.

EQUIPMENT: 1 large cooking pot or stock pot, 1 stick blender

INGREDIENTS FOR HEARTY SOUP

165g or 2 cups leek, finely chopped

125g or 1 cup brown or yellow onion, finely chopped

4 large garlic cloves, minced

195g or 1 1/2 cup carrot, diced small

135 g or 1 cup zucchini, diced small

208g or 2 cup sweet potato or pumpkin, diced small

800g or 3-4 cups approx - canned or bottled tomatoes, crushed or diced

2 tablespoon Italian dried herbs

1 teaspoon turmeric powder, optional (it brings out the colour of the soup)

6 - 8 cups of vegetable broth or 6-8 cups of water plus 5 vegetable stock cubes

METHOD

*Heat a stock pot on low heat and add 2 tablespoons of cooking oil. If oil free add small amount of water to sauté vegetables.

*Add leek, onion, garlic, carrot, zucchini, and sweet potato or pumpkin sauté while stirring for a couple of minutes until vegetables begin to sweat down.

*Add Italian herbs and turmeric, continue to sauté and stir another couple of minutes.

*Add vegetable broth or water and stock cubes, turn heat up high, once it comes to a boil turn heat down to a gentle simmer and cook until vegetables are just tender.

*Add crushed tomatoes and continue cooking another 10 minutes to combine the flavours.

*If you prefer more liquid in your soup, now is the time to add it. I often add 2 extra cups of water along with another stock cube.

*Taste for flavour add more seasoning etc if needed.

*Blend the soup with a stick blender or whisk to break up the cooked vegetables.

*Pulse the soup 3-4 times to break down the vegetables without over blending, you want some texture in the soup.

SERVE

*Ladle into bowls while it’s hot and garnish with a sprinkle of dried or fresh herbs and serve alongside warm, crusty bread and a crisp salad for a comforting meal.

PORTION AND FREEZE LEFT OVER

*Portion the soup into individual servings and freeze. It’s a lifesaver on busy days when you come home from work without the energy to cook. Simply warm up a portion and pair it with bread or salad for a quick meal.

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