Jam Packed Vegetable Soup
Over a year ago
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Ingredients
- 3 Leeks sliced
- 8 Mushrooms chopped
- 1 Red Pepper chopped
- 1 Yellow Pepper chopped
- 6 florets Broccoli
- 6 florets Cauliflower
- 8 spears Asparagus. halved
- 100g Peas
- 100g Sweetcorn
- 3 teaspoons Smoked Paprika
- 3 tbsp Creme Fraiche
- to taste Salt & Pepper
- 2 tbsp Vegetable Oil
- 3 cloves Garlic finely chopped
- 2 pints Vegetable Stock
Accompaniment
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Method
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1
Heat the oil in a large pot and finely chop the leeks, mushrooms and peppers. Add the garlic and a pinch of pepper to the oil and gently fry for 2 minutes.
Add the leeks, mushrooms and peppers and gently fry for 10 minutes, then add half a teaspoon of smoked paprika.
Boil the broccoli, cauliflower, peas and Sweetcorn for 20 minutes.
Make up approx 2 pints of vegetable stock (depending on how much soup you want to make) and pour into the pot. Stir well and leave until simmering.
Add the broccoli, cauliflower, peas and sweetcorn and place the lid onto the pot.
Leave to simmer for 15-20 minutes stirring occasionally.
Cut the asparagus into 2cm pieces.
After the 20 minutes add the asparagus and simmer for 5 minutes.
Add 4 tablespoons of crème fraiche and season to taste with salt and pepper.
Leave to simmer for 10 minutes with lid on.
Using a jug, transfer small amount at a time into a blender and blend until nearly smooth. Repeat until 75% of soup has been blended stirring each time.
Leave to simmer for a further 10 minutes and serve.
Chef's Tips
There are no set measurements to this reciepe, add everything to your own taste!
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