This recipe was brought to you by JR Holland Fruit and Veg Wholesalers, Newcastle. JR Holland Food Wholesalers supply fresh fruit and fresh vegetables throughout the North East of England covering Durham, Gateshead and Newcastle. Enjoy the easy vegetable soup recipe!
Soups are a must during the cold winter months, especially if you are fighting a cold like I am. I’ve been using this recipe from Everyday Food and have tweaked it to suit my taste. I use the recipe as a base and add different vegetables and spices depending on what I’m in the mood for. So you can make this soup with a vegetable of your choice. When I make it with butternut squash I add cinnamon and nutmeg to bring out its flavor.
You can sip these soups with warm bread or serve them as a side with half a sandwich. The best thing about these soups is that they freeze well. For more options, try my pumpkin soup or my cheap lentil soup.
2 tablespoons olive oil
1 onion, coarsely chopped
salt and pepper
vegetable of choice (options below)
1 can reduced sodium chicken broth
Carrots – Use 2 1/2 pounds of peeled carrots. Make sure to cut the vegetables into similar-sized chunks, so that they cook evenly.
Broccoli – Use 2 pounds of broccoli. Cut into florets. Peel and cut the stalks into chucks.
Butternut Squash – Use 3 pounds of peeled and seeded butternut squash.
1. In a large pot or Dutch oven, heat oil over medium heat.
2. Add onion and saute for 5 minutes until soft and translucent.
3. Add vegetable of choice and season.
4. Add broth and water (about 4 to 5 cups).
5. Reduce heat to medium and let it simmer until the vegetables are tender (about 20 minutes).
6. Use an immersion blender to puree. If you don’t have an immersion blender, you can do this step in batches using a blender or skip it all together.
7. Serve while hot or cool before freezing.