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Ingredients

2 tbsp olive or sunflower oil, or 30g/1oz butter
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
1 bouquet garni
and/or 1-2 fresh red chillies, de-seeded and chopped
or 1 tsp or more curry paste or curry powder or spices, e.g. cumin, fennel seeds, cinnamon, etc
1 potato, or other thickener if needed, peeled and cut into chunks
500g/18oz vegetables, prepared as appropriate and roughly chopped
1-1.5 litres/1¾-2¾ pints) vegetable or chicken stock, or vegetable

cooking water, or a mixture of water and milk
salt
freshly ground black pepper

Preparation method

Heat the oil or butter gently in a large saucepan, then add the base ingredients, the aromatics and the main ingredients. Stir around to coat everything in the fat, then sweat very gently for 10-15 minutes.
Add 1litre/1¾pints of stock or other liquid, saving the rest for thinning down (if necessary), and season with salt and freshly ground black pepper. Bring up to the boil, then simmer gently for about 20 minutes until all the vegetables are tender.
Liquidise in several batches, and return to the pan. Thin down with the reserved stock, water or milk as required, and check the seasoning
Reheat when needed.

Recipe terms for this post:

vegetable soup شوربة خضار aubergine soup sopa de berenjena

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