Truly Yummy Golden Vegetable Soup
Gluten free and dairy free golden vegetable soup. Recommended ingredients Belazu Early Harvest olive oil, Knorr vegetable stock pots, garlic, turmeric, onion, carrot, leek, swede, potato, celery, cabbage, kale, flat leaf parsley.
Equipment
- 1 large high pan
Ingredients
- 2 tbsp olive oil recommend Belazu Early Harvest extra virgin olive oil
- 2 carrots, diced
- 1 onion, diced
- 1 leek, diced
- ⅓ swede, diced
- 2 potatoes, diced
- 2 sticks of celery, diced
- 3 cloves of garlic, crushed
- ½ tsp turmeric
- handful of kale, finely shredded
- ½ spring cabbage, finely shredded
- 1 cup parsley, chopped optional
- 3 vegetable stock cubes mixed 2 litres of hot water recommend Knorr vegetable stock pots
- grind of pepper
Instructions
- Chopped all the vegetables into small bite size pieces.
- Heat the oil in the saucepan and add the root vegetables and garlic.
- Once the vegetables have softened, add the shredded kale, cabbage and turmeric. Give everything a stir ensuring the vegetables are coated in the turmeric.
- Pour in the hot vegetable stock, add a good grind of pepper and cook on a low for 15 minutes.
- Check that the vegetables are all cooked through. Sprinkle in the chopped parsley and serve with a slice of bread or two.
Notes
This soup freezes beautifully. I like to reuse the plastic containers that supermarket fresh soups come in.