A Simple Soup

27 Oct
My Perfect Lunch © Jess Bruce 2015

My Perfect Lunch © Jess Bruce 2015

The simplicity of today’s recipe, with its short ingredient list and method, belies its true depth of flavour and sheer deliciousness. Warm, hearty, nourishing, quick, simple, versatile. This recipe has it all.

As much as I love making and eating dishes with many layers of spices and herbs and exotic ingredients, sometimes the most satisfying meal is actually quite simple. Here the fresh produce is allowed to sing for itself, enhanced merely with salt and pepper and a smattering of fresh parsley.

Hearty Vegetable Soup © Jess Bruce 2015

Hearty Vegetable Soup © Jess Bruce 2015

This soup is perfect for this time of year (it being Autumn in the northern hemisphere) bringing in the heavy hearty flavours of new season winter veg, with the  carrots, suede and sweet potato, vegetables akin to warming stews and soups of cold blustery days, whilst still showcasing the tail end of summer produce with courgette and green beans. You can of course switch up the vegetables you use depending on season and market availability. But stick to the principle of a lovingly melted down hearty base of root vegetables combined with a couple of handfuls of fresh green goodness and you’ll keep the happy outcome of a clean wholesome meal that will nourish you from the inside out. Seriously this is a dish you can feel virtuous eating without feeling any deprivation. Clean eating at its very best.

Use the freshest veg you can get your hands on and, if you can, make your own vegetable stock as the liquid base. Your taste buds will thank you. That said, I admit I used a cheat method on the stock, saving the water from boiled potatoes and carrots and enhancing it with a spoonful of vegetable bouillon powder to round out the flavour.

I like to serve a big steaming bowl of this soup with a slice of gluten free bread to dunk and soak up all the lovely veg flavour. Most perfect lunch ever.

A Simple Soup

  • Servings: 6
  • Time: 50 minutes: 10 minutes prep + 40 minutes cooking
  • Difficulty: easy
  • Print

Gluten, dairy and nut free, vegan

Ingredients

  • 2 onions, chopped finely
  • 1 large sweet potato, diced, skin left on
  • 1/2 a large suede, diced
  • 3 carrots, diced
  • Handful of green beans, cut into bitesize pieces
  • 1 courgette, cut into bitesize pieces
  • 1.5 litres vegetable stock
  • Salt and pepper
  • 2 tbsp finely chopped curly leaf parsley
  • Splash of olive oil

Steps

  1. Sauté the onion in the olive oil in a large saucepan for a few minutes until golden.
  2. Add the sweet potato, suede and carrots to the pot. Cook for 5 minutes, stirring regularly to prevent sticking to the pan.
  3. Pour in the vegetable stock. I used 1.5 litres in total (including the extra stock added at step 5) but here you really just need enough to cover the vegetables. Pop a lid on the pan, bring to the boil and then reduce the heat to a simmer and leave to cook for 20 minutes or so, until the vegetables are fork tender.
  4. Take the pan off the heat and lightly mash with a potato masher until the root vegetables are broken down. (You could pop it all into a blender or use a stick blender if you prefer a smoother finish to your soup but I prefer the coarser texture of mashing. Up to you).
  5. Return the pan with the mashed vegetables to the hob and add in the courgette and green beans and cook for 10-15 minutes, until the vegetables are cooked through. You want to retain a little bit of bite to the green veg so it contrasts with the softness of the mashed roots. You may need to add a little more stock when you add the courgette and green beans depending on how thin/thick you want your soup.
  6. Season to taste with a generous grind of black pepper and a good pinch of sea salt.
  7. Sprinkle in the parsley, stir and you’re ready to serve.

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10 Responses to “A Simple Soup”

  1. anisakazemi October 27, 2015 at 10:14 am #

    Thanks for sharing! Looks great!!

    • myjourneythrume October 27, 2015 at 10:56 am #

      Thank you! Love your blog title, couldn’t agree more!

  2. thehomeschoolingdoctor October 27, 2015 at 10:36 am #

    I’m hungry and it’s cold here. I think me and the girls will enjoy a version of this today!

    Hob…:-) (Burner?)

    Terri

  3. Fashionable Librarian October 27, 2015 at 6:12 pm #

    You can never go wrong with soup. I could have soup every day

    • myjourneythrume October 27, 2015 at 7:43 pm #

      Me too! And I pretty much do through the Autumn and winter, such an easy lunch option.

  4. Michelle October 28, 2015 at 11:46 am #

    You’ve sold this soup so perfectly I can smell and feel the warmth just reading about it. I found out that a courgette is like a zucchini here in the States, but the only thing I come up with for “suede” is the leather like substance. Is there an American version of suede that you can tell me?

    • myjourneythrume October 28, 2015 at 12:18 pm #

      Oh thanks so much for your kind words! Yes courgette is zucchini, I think suede is rutabaga. Funny how so many vegetables have different names in the two countries!

  5. Rose October 30, 2015 at 11:51 am #

    Thanks, Jess. Sounds absolutely delicious – and great for a diabetic as well.

    • myjourneythrume October 30, 2015 at 11:53 am #

      That’s an excellent point, it would be perfectly balanced for a diabetic. Glad you like it 😊

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