Soup Recipes > Harvest Vegetable Soup

This recipe is part of the November 2010 Recipes Menu


Bread and Cheese Soup
Harvest Vegetable Soup
Sweetcorn Chowder

How to make Harvest Vegetable Soup:
A filling soup made mainly with root vegetables but with the addition of tomatoes, beans and peas for flavour and colour. Make plenty of it when the vegetables are fresh from the garden and freeze it to use on cold, wintry days.





Ingredients

Harvest Vegetable Soup
2 tablespoons olive oil
2 onions, peeled and chopped
3 carrots, peeled and chopped
2 potatoes, peeled and chopped
1 small swede, peeled and chopped
3 stalks of celery washed and finely chopped
8oz tomatoes skinned, deseeded and chopped
1 small tin of butter beans drained
salt and freshly ground black pepper
21/2 pints beef stock
4oz frozen peas
1 bay leaf
(see measure conversions for more information)

Method

- Fry the potatoes, onions, carrots, swede and celery for about 10 minutes in the olive oil.
- Stir in the tomatoes, beans and bay leaf.
- Add salt and pepper to taste.
- Add the stock.
- Bring to the boil.
- Allow to simmer for about 20 minutes.
- Strain the liquid from the vegetables.
- Pour the liquid and half the vegetables back into the saucepan.
- Remove the bay leaf.
- Blitz the drained half of the vegetables in a blender and add to soup.
- Add the peas and bring the soup back to the boil.
- Reduce the heat and simmer the soup for about ten minutes or until the peas are cooked through.