Soup isn’t the only thing I can cook, but on a cold winter’s day when I can’t paint silk because it doesn’t dry quickly enough, I can still be creative and use up any vegetables that are nearly past their use by date and it only takes about 30 minutes.
I’ve made this soup for over 10 years. I first made it when I was Weight Watching and needed something that filled me up for lunches all year round. It’s great hot or cold and you can use seasonal vegetables including cucumber in summer (get rid of the seeds) which adds a lovely fresh flavor.
I always start with a base of onions, broccoli and carrots and then add whatever is on hand. Just wash and top and tail the vegetables and cut out any grotty bits. Make a large pot and freeze any leftovers.
1/2 Hour Soup
1 large onion chopped into quarters
2 carrots chopped
1 large head of broccoli broken into pieces
1 large parsnip chopped
any other vegetables you have on hand
Tablespoon Worcestershire sauce
2 teaspoons of vegetable stock
2-3 tablespoons tomato sauce
Add enough water to cover and stir to combine. Bring to the boil and simmer gently for about 20 minutes or until the vegetables are tender. Cool and then blend with a stick blender. For a classier soup for guests add a dollop of sour cream and a few chopped chives. Enjoy