Basic Vegetable Soup

Vegetable soup varies for me depending on what ingredients I have. Regardless, the base of most soups that I make is the same. 

Soup is one of the easiest meals to make. It is literally chopping vegetables and throwing them into a pot.

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Soup Base:

• 1 large Onion
• 1-2 Carrots
• 1 stick of Celery
• Olive Oil
• Salt & Pepper

Additions:

• 2 Leeks (cleaned and chopped)
• 1 head of Cauliflower (option to roast for enhanced flavor)
• 2 Zuccini/Courgettes
• 2 cups of chicken/vegetable stock

*Roasting vegetables before they go into the soup can add a unique flavor. Cauliflower should roast for 25 minutes at 200°C/392°F

I like my soups with a thicker consistency, so depending on how many vegetables I have, and how watery they are I add more or less stock. I usually eyeball it, and fill the liquid until it is in line with all of the vegetables. Remember to add the stock after the vegetables have cooked down for 15-20 minutes, let the soup simmer on medium and leave the lid on. Season to your liking. Use a hand blender or "blitzer" to puree the soup when the vegetables are soft.

*If the soup is not thick or creamy enough, I add oat cream or coconut milk/cream depending on the batch. Oat cream has a slight sweet flavor, but is not as strong as coconut milk/cream. Option to add heavy cream.

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Kallo Organic Vegetable Stock