As my graduation is coming up I have decided to go on a no-sugar cleanse for two weeks, ending with a 4 day juice cleanse for the last four days leading up to the big day. However, as juice alone does not and never will provide enough sustenance for any working individual to survive through two hours of work without a grumbly tummy or hallucinating that your colleagues are donuts, I have allowed myself to have a chunky vegetable soup for some of my meals.
This soup is absolutely delicious and is so cheap and easy to make. You can literally add any vegetables you want and can make it whatever consistency you like simply by adding or not adding more water to the pot. Conveniently enough, this soup is perfect for the cold weather that has recently hit and I also love to dip some homemade fresh Irish soda bread into the bowl… mmmmm (recipe to follow). While I don’t normally add potatoes to the soup, this time I did, leaving the skins on so that when I was eating the soup I could crunch through the soft skins. Although Jacob didn’t like the potatoes in the soup as he thought it made it taste a bit bland, I found that it was very tasty and especially the next day after all of the flavours had combined! Because of all the vegetables it does actually leave you feeling full after a bowl as well as providing those essential vitamins and your 5-a-day.
- 4-5 large carrots
- 1 parsnip
- 1 leek
- 1 large or 2 small onions
- 2 potatoes (optional)
- 1 chicken stock cube
- 400ml water
- Mango chutney
- Salt and pepper
- Chop the carrots, parsnips, leek and onions into small cubes and put in a pot of 400ml boiling water.
- Add a chicken stock cube to the water and leave for 20 minutes to boil.
- Chop the potatoes into cubes and boil in a separate pot for approximately 15 minutes before draining and adding to the pot of other vegetables.
- When the carrots are soft, remove the pot from the heat and set aside to cool briefly. Taking a hand blender, slowly blend all the vegetables and the water until the majority of the chunks are pureed.
- Alternatively if you are using a self-standing blender, simply take lapel-fulls of soup and blend spoonful at a time, re-adding the puree back to the pot after each blend.
- If the mixture is too thick simply place back on the heat and add more water until the soup is the right consistency for you.
- Add 1 1/2 tablespoons of mango chutney to the soup along with salt and pepper.
- Leave the soup so the flavours can set for approximately half an hour.