I love making soup. I love serving up tasty homemade goodness to my family. And since discovering Knorr Stockpots (and no, I haven't been sponsored to say that), I realised I can make soup whenever I want, and not just when there's a chicken carcass in the house. Besides, I doubt if boiling up stock for hours is economical given the cost of electricity.
I have a couple of favorite recipes for soup and was on the lookout for some more when when I came across one for wholesome vegetable soup on Donal Skehan's blog.
I'm have to admit I'm a big fan of Donal's. His recipes strike me as very practical and I just love his food photography. I've dropped hints that I'd like his new Kitchen Hero book as a Christmas present. I even forgive him for being in a boy band.
Anyway, as luck would have it, I had all the ingredients needed to make this delicious soup in the house. Indeed, some had been lurking in the bottom of the fridge for rather too long but were fine with some judicial trimming. And as I had some left over cream, I decided to add that too.
A little olive oil,
1 onion, finely chopped
1 leek, washed well and sliced
2 potatoes, peeled and chopped
2 carrots, chopped
1 parsnip, chopped
3 sticks of celery, chopped
1.5 litres vegetable stock
Salt and pepper
A little cream for serving
Fry all the chopped vegetables in the oil in a large saucepan for a few minutes, then cover and sweat until translucent.
Add the stock, bring to the boil, cover and simmer for around 20 minutes, until the vegetables are soft.
Check the seasoning, blend using a hand blender or food processor and stir in a little cream in each bowl. Garnish with chopped parsley. (Didn't have any to hand when I took this pic). Serves six.
The soup was declared delicious by my menfolk, including my celery-hating son.