Vegetable Soup

Vegetable Soup

This is Mr. Stone’s recipe. He’s the soup maker in our house. Jack and I may grow the veg on the roof, but it’s Mr. Stone that turns it into something fabulous. I like vegetable soup full of really big and chunky veg like the Italian Minestrone (literally meaning very big soup!) So I rustle up all the biggest sweetest veg off of the roof [or if the harvest is all over, all of the veg in the kitchen] and hand it over to Mr. Stone. He chops them up and transforms them. While all that is underway, I bake big bread bowls. Here’s his soup recipe below, and for my bread bowl recipe, click here. 

Vegetable Soup
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Recipe type: Main
Prep time: 10 mins
Cook time: 120 mins
Total time: 2 hours 10 mins
Serves: 6
Ingredients
  • 1 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 1 medium sized onion
  • 2 carrots
  • 1/2 Sweet corn
  • 2 leeks
  • 1 courgette
  • 1/2 cup handfull green beans
  • 1 portobello mushrooms
  • 2 tomoatoes
  • 4 cups veggie stock
  • 4 baby potatoes
  • salt and pepper
  • Bay leaf
  • 2 large bread rolls
Instructions
  1. Preheat the oven to 375F
  2. Melt a nob of butter in a casserole dish and place in the oven for 5 minutes.
  3. Chop up the onion, slice or grate the carrots, slice the mushrooms, wash and slice the leeks, chop the potatoes halve the green beens, slice the the sweet corn and chop the courgette and tomatoes.
  4. Place all the vegetables in the casserole dish. With 1/2 litre of boiling water add the vegetable stock, give a mix and pour over the veggies. Throw in the bay leaf and drizzle with olive oil.
  5. Season well with salt and pepper.
  6. Place in the bottom of the oven with the lid on for 2 hours.
  7. When it’s ready, you can either process the soup or leave the chunky vegetables as they are.
  8. Rip the lid off the bread roll and pull out the inner dough. Keep this dough for dipping!
  9. Spoon in the soup, season with salt and pepper and serve hot.

 

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