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Winter Vegetable Soup

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Categories: Christmas, Comfort Foods, Low-fat, Quick to fix, Thanksgiving, Vegetarian
Type: Soups and Stews

Some people call this "Penny Soup," because the vegetable pieces resemble coins

Prep Time: 15M

Cooking Time: 25M

Serves: makes 4 servings

Ingredients:

  • 4 small red-skinned new potatoes
  • 4 large carrots
  • 1 medium sweet potato
  • 1 leek, white and pale green parts only
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 1/2 cups vegetable stock
  • salt and freshly ground black pepper
Winter Vegetable Soup photo

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Directions:

  1. Slice the potatoes, carrots, sweet potato, and leek crosswise into rounds about 1/8in (2-3cm) thick. The potatoes can be peeled or unpeeled. Rinse the leeks well.
  2. Melt the butter with the oil in a large saucepan over medium-low heat. Add the leeks and cook, stirring occasionally, for 3-4 minutes, until beginning to soften. Add the potatoes, carrots, and sweet potato, and stir for 1 minute.
  3. Pour in the stock, and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes, or until the vegetables are tender but not falling apart.
  4. Transfer about one-third of the vegetables to a blender or food processor with the cooking liquid. Purée then return to the pan. Season with salt and pepper and serve hot.
Tips:
  • Prepare ahead: The soup can be made 1 day ahead, cooled, covered, and refrigerated, or frozen for up to three months.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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