Vegetable Soup

My Favourite Soups

Vegetable Soup myfavouritepastime.com_3050Do you lick your lips when you feel they are a bit dry? Apparently this is not the right thing to do, because it dries the lips even more. Today was one of those sporadic days when I got hooked to the Dr. Oz show. He says continuously licking the lips will remove any natural oil you have on your lips. Solution to this: use a lip balm with SPF. And here is the funny part. If you have no lip balm at hand then use the oil from the oiliest part of your face, which is basically, the nose. Oh yes, gently rub your finger along the sides of your nose and use the oil, also called sebum, to rehydrate your lips. Apparently it doesn’t taste like vanilla or strawberry so you will now refrain from licking your lips and they’ll remain hydrated. I use Vaseline. It keeps the lips hydrated for more than 8 hours and I always have a small jar in my pocket so I am not trying this sebum stuff any day soon. Good luck with the sebum.

Vegetable Soup myfavouritepastime.com_4646I hope I didn’t spoil your appetite for this lovely soup. You can vary the vegetables to suit your palate. I used Irish and sweet potatoes, parsnips, turnips, and carrots. You can blend all the veggies, and have a cream of vegetable soup or you can blend part of the soup and still have something to chew as you eat your soup. The choice is yours. Have a wonderful week and hope the soup appeals to you too!

  • Ingredients
  • 50g (2oz) butter
  • 1 large onion
  • ½ teaspoon red chilli (pepper) flakes (optional)
  • 3 sticks celery, thinly sliced
  • 500g (1Ib) potatoes, peeled and chopped
  • 225g (8oz) carrots, peeled and chopped
  • 225g (8oz) sweet potatoes, peeled and chopped
  • 225g (80z) parsnips, peeled and chopped
  • 750ml (3 cups) vegetable stock (broth)
  • 2 bay leaves
  • Salt and freshly ground pepper to taste
  • 500ml (2 cups) milk (or coconut milk)
  • ¼ cup freshly chopped herbs

Vegetable Soup myfavouritepastime.com_4618Please always remember to assemble all ingredients before you start

Vegetable Soup myfavouritepastime.com_4622Melt butter in a pot until frothing, add onions, chilli (if using), celery and potatoes

Vegetable Soup myfavouritepastime.com_4624and cook for 5-7 minutes.

Vegetable Soup myfavouritepastime.com_4628Add the remaining vegetables and continue to cook for a further 5 minutes.

Vegetable Soup myfavouritepastime.com_4634Add the stock and bay leaves and bring to the boil, cover and simmer gently for 15-20 minutes until vegetables are soft. Discard bay leaves and set aside ½-1 cup of vegetables.

Vegetable Soup myfavouritepastime.com_4642Blend the remaining vegetables until smooth. Return to the pan and add the milk and the reserved vegetables, season and heat gently without boiling. Add freshly chopped herbs

Vegetable Soup myfavouritepastime.com_3051and serve hot.

Vegetable Soup myfavouritepastime.com_4647I had this soup with freshly baked bread, slathered in butter….

Vegetable Soup myfavouritepastime.com_4655It was delicious

Vegetable Soup

Preparation time: Cooking time: 45 minutes; Serves: 6 x 250ml cups

Ingredients

  • 50g (2oz) butter
  • 1 large onion
  • ½ teaspoon red chilli (pepper) flakes (optional)
  • 3 sticks celery, thinly sliced
  • 500g (1Ib) potatoes, peeled and chopped
  • 225g (8oz) carrots, peeled and chopped
  • 225g (8oz) sweet potatoes, peeled and chopped
  • 225g (80z) parsnips, peeled and chopped
  • 750ml (3 cups) vegetable stock (broth)
  • 2 bay leaves
  • Salt and freshly ground pepper to taste
  • 500ml (2 cups) milk (or coconut milk)
  • ¼ cup freshly chopped herbs

Instructions

  1. Melt butter in a pot until frothing, add onions, chilli (if using), celery and potatoes and cook for 5-7 minutes. Add the remaining vegetables and continue to cook for a further 5 minutes.
  2. Add the stock and bay leaves and bring to the boil, cover and simmer gently for 15-20 minutes until vegetables are soft. Discard bay leaves and set aside ½-1 cup of the vegetables.
  3. Blend the remaining vegetables until smooth. Return to the pan and add the milk and reserved vegetables, season and heat gently without boiling. Add freshly chopped herbs and serve hot.
  4. Note: You need about 1.25kg (2.8Ib) mixed vegetables. You can vary the mixed vegetables to suit your palate. I used potatoes, sweet potatoes, parsnips, turnips, and carrots.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

35 thoughts

  1. I am not sure about the nose to lips advise, but I love this vegetable soup recipe. It sounds and looks delicious. I make very similar one, with small regional differences. I use celeriac instead of celery, but these two taste the same and parsley root instead of parsnips, but they are very similar too.
    🙂

    1. I’ve never eaten celeriac but it’s closely related to celery, so I assume i should get the same aroma? I’ve tried cilantro roots when making Green Thai curry paste. I bet your soup tastes delicious too. Thanks for stopping by and I wish you a happy week!
      Liz

    1. Thank you, Francesca. I just found this Oz thing so hilarious and weird. The soup tastes lovely and I love the bowl too…have a wonderful week!
      Liz

  2. Ahhh…’tis the season for soup. Well, almost. It has been rather warm in St. Louis the past couple of days. But we have a long winter with plenty of nice soups to look forward to.

    1. We had a cool summer, and a long winter this year so it has been the year of soup for me, I love eating soup and I am already eating mine now. Have a pleasant week!
      Liz

  3. Looks good Liz! I love vegetable soups. I like that this one has milk as a base rather than just stock or water! There is something sort of comforting in a milk based soup! Today was wet and a little chilly so with all the fall vegetables around I think perhaps it’s time to make a big pot of vegetable soup a la Liz! I love the option of the coconut milk, but when I think of using it in a soup I want to add some curry spice! Is that weird or what?

    1. Thank you, Sandy. I love veggie soups and milk is always an ingredient in most creamy soups. We have started our day with rain after many glorious days of sunshine. Same here, coconut always makes me add other spices. I had the nutty coconut curry yesternight and it was awesome. Have a lovely day, Sandy and thanks for your support!
      Liz

      1. It was interesting – yesterday a friend and I went to our favorite little café that serves soups, quiches, sandwiches and the like and guess what…coconut vegetable soup! So we both had it and was it every good. So now I am more than ready to make your recipe!

        1. Ha ha thanks Sandy. You are such a special lady. I love reading your messages. How is the guest room coming up? I hope you’ll love it once it’s done. Happy cooking!!!
          Liz

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