A thick, warming, simple soup that is packed full of vegetables. Perfect for a wet, winters day served with a mug of hot tea and a wedge of crusty bread.
This is a truly lazy soup that makes the most of my kitchen gadgets and uses less of my time. Vegetables are prepared in seconds using the slice function on my processor and the vegetable base is blended smooth using an ordinary hand blender (or you could transfer it back to the processor and use the appropriate attachments). Minimal effort in, maximum taste out!
I like to blend the vegetable soup base first and then add the cooked potatoes in after, gently mashing them with a fork before adding a knob of butter and some seasoning. This gives you randomly size pieces of fluffy potato rather than a thick glutenous mess.
- 1 leek
- 2 carrots
- 2 sticks celery
- 1 red onion
- 2 cloves of garlic
- 2 large potatoes
- 1 teaspoon of Vecon (concentrated vegetable stock)*
Slice up the, garlic, leek, carrot, celery and onion in a processor. Heat up a small knob of butter in a pan and sweat off the vegetables until they begin to soften. Add water to the pan so that the vegetables are well covered, stir in the Vecon and simmer until tender.
Peel and chop the potatoes in to 2cm pieces and cook in a separate pan until tender and then drain and set to one side.
Using a hand blender, blend the soup until smooth. Add in the potato pieces and mash these roughly with a fork.
Add in a knob or two of butter and season to taste.
*If you don’t have any Vecon (concentrated vegetable stock) you could use a vegetable stock cube.