Not quite the lightest of spring recipes, but I love a good soup! When the weather is warm I often crave lighter, healthier meals (I’m looking for some exciting and filling salad recipes, so if you have any please comment with a link!) but I also love my comfort food. Coupled with the fact that coming up exams the last thing I want to do is have to spend time cooking dinner, I’ve filled my freezer with homemade soup. A veggie packed meal on hand for lunches or dinners, all I need to do is heat it in a pan and stir for a little bit.
This is one of the easiest soups to make – I often find vegetable soups can be a little flavourless but this is always tasty. It just takes a little peeling and shopping, some simmering time, then a whizz in the blender. In less than half an hour you can have plenty of soup – this recipe made me six servings – for the freezer, which is time well spent in my opinion. My only point is to say that it needs vigorous stirring when you reheat, as it separates and looks rather unappetising for a bit. It does come back together though, I promise!
Ingredients for 6 Bowls of Soup
- 1 large knob of butter
- 1 onion
- 1 stick of celery
- 3 leeks
- around 800g of potatoes – 6 should do it!
- 1 litre of vegetable stock
Now Let’s Make Some Soup!
Transfer to a blender (you may need to do this in batches) and whizz until smooth. Leave some chunks if you like, but I like my soups completely lump-free. Pour the whizzed soup into a clean saucepan to cool for freezing, or serve.
I like to serve mine sprinkled with black pepper and some crisp bits of fried bacon. And plenty of bread for dipping…
What’s your favourite soup?