Tonia's favourite vegetable soup
All the vegetables are interchangeable, so use up whatever you have in the fridge. This is the basic recipe and Tonia has given you different spice mixes to use. This soup will last in the fridge for five-six days and it also freezes well.
(Makes 10 servings)
Ingredients:
25g butter2 tbsp olive oil2 onions, roughly chopped1 head of garlic, peeled (you can put less if you feel it is too much)1 butternut squash, washed, deseeded and roughly chopped2 parsnips, washed and roughly chopped2 courgettesTub of shiitake or button mushrooms2 cubes of organic vegetable or chicken stock.Sea salt & pepper to taste
Optional spice mixes:
Thai spice mix
1 bashed lemongrass stalk, finely chopped4 kafir leaves1 inch of ginger, peeled and chopped1 chilli, chopped1 tsp turmeric
Greek spice mix
Bunch of fresh or dried thyme, chopped Small bunch of fresh or dried oregano, chopped1 can chopped tomatoes
Warming spice mix
2 tsp of ground cumin2 tsp of whole coriander put in a pestle and mortar and bashed down 2 tsp turmeric
Method:
In a large saucepan, put the butter and oil over a medium heat. Once the butter has melted, add the onions and cook till softened a little, about 4-5 minutes.
Then add the spice mix of your choice
Add all the vegetables and stir them around so they are coated in spices, for about 4 minutes
Pour over enough boiled water to just cover your vegetables, add your chicken stock and stir well until dissolved
Simmer for 30 minutes until all the vegetables are soft, taste and season with salt and pepper
Allow to cool slightly and then carefully blitz with a hand blender if you want a smooth soup