Vegetable Soup

This is one of those soup where almost any vegetable can be used and I think it is best to use whatever is in season at the time. Another great thing about vegetable soup is that you can make a big pot of it and freeze it for easy cooking later.

The below is just really a guide line for vegetable soup you can add whatever you have to hand that needs to be used before it goes off. Also the way my Gran made soup was just to let it simmer for a long time and add a large bit of pork – not done so much now.

Ingredients for 4

• 1 Onion, peel and chop it
• 1 leek, slice
• 1 potato, grate or chop very finely
• 1 carrot, sliced and cleaned
• quarter of a small cabbage
• 1 tsp mixed herbs
• 2 pints vegetable stock
• salt and pepper to season
• enough oil to fry the onion

Fry the onion in the pan you will use for the soup. Let it brown a little and then add the leak and allow to fry for a few minutes letting the two mix their flavors together.

Add the stock and all the other ingredients into the pot. Bring to the boil and then let it simmer for about 30 minutes. If you use different vegetables you may have to let the soup simmer for longer.

Sometimes it is easier to liquidise the soup before feeding to children – you will know yourself for your own. Add salt and pepper to season. Enjoy.