Veggie Table Soup

On my constant quest to keep my waist line from expanding too much I find it useful to consume soup on a regular basis. I can always feel slightly smug sat at the table supping slowly on the low calorie broth. The smugness soon disappears when I tuck into pizza later on in the day, it never really fills me up!

I do love to make home-made soup, it’s cost effective, tastes so much nicer and there’s very little effort involved ( apart from the laborious task of peeling and chopping the veg).

I made this recipe when I was emptying out my vegetable draw from the fridge. Suddenly realising that I had brought all these wonder veg on a overly ambitious “healthy” shopping trip to Sainsburys!

Serves: 2/4 (depending on how hungry you are)

Prep time: depends on how good you are at peeling and chopping the veg

Cooking time: 30 mins

You’ll need:

• 2 Parsnips
• 3 Carrots
• 1 Sweet Potato
• 3 Small Leeks
• 4 Shallots
• 1 Tin of Chopped Tomatoes
• 1 Pint of Chicken Stock
• Salt
• Pepper
• Dash of Worchester Sauce

To make:

• Peel and chop all the vegetables into small chunks
• Place all the ingredients into a large pan
• Bring to the boil then turn heat down to a simmer
• Cover and cook for about 30 minutes or until everything is nice and soft
• Blend with a hand blender or in a food processor/blender that is suitable for hot liquids
• Taste and adjust seasoning if needed
• Serve with warm crusty bread