How to Cook Vegetable Soup

If you want a quick and healthy meal, look no further than a home made vegetable soup. With a few minutes of prep time and a quick roasting of a few choice vegetables, you can have a really tasty, cheap meal. Learn how to cook vegetable soup with this guide.

Aside from the obvious vitamin and mineral intake benefits, a mixed vegetable soup has economic benefits – it uses up left over veg (reducing waste) and the ingredients for 3 portions (in this case) only cost £1 per portion.

I thought healthy food was expensive?!

Here is how to cook vegetable soup. As always, experiment with the vegetables – these were just what I had hanging around. There are no rules with my cooking! This isn’t a strict recipe, it is merely a how-to guide for the meals I produce!

Ingredients

• Carrots
• Sweet Potato
• Kale
• Garlic
• Turnip/Swede – who knows the difference?!
• Peas (to be added later)
• Stock Cubes (to be used later)

• Chop the vegetables into even-sized chunks so they cook at the same rate. Don’t worry about shapes as they are going to be blended to a pulp!
• Crush the garlic – don’t chop into small pieces as it will burn.
• Drizzle the whole lot with oil and roast in an oven at 200 degrees centigrade. Check and turn sporadically until cooked (usually around 30-40 minutes).

Pre roast…

Post roast…

• The kale and peas aren’t suitable for roasting, so cook those with a chicken or vegetable stock for a few minutes.

• Add the roasted vegetables to the blender with a cup full of vegetable or chicken stock. (Sometimes if you try to blend roasted vegetables there isn’t enough moisture and the mix won’t blend).

• When the roasted vegetables and stock are blended, add to the pan with the kale and peas to mix thoroughly.
• When mixed, return to the blender and blend into the desired consistency.

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HoylesFitness

Owner of www.hoylesfitness.com. Personal Trainer, Father and fitness copy writer. Working hard making the world fitter and healthier! View all posts by HoylesFitness