Got another recipe for you. This one I just did from scratch after looking for ideas online as to what vegetables I could add (that I like) to my soup. I love soup…so much and I think my grandmother, who often made the best soups when I was young, would be mighty pleased with the one I managed to come up with. You can, of course, add or remove any vegetables you’d like because soups are versatile like that. Fair warning though, the pumpkin generally falls apart (or rather mostly dissolves) in the cooking process…either way though, it still tastes amazing and is really filling.
This recipe is vegetarian and dairy free…the soup mix used has barley in it so it’s not gluten free. I hope you enjoy it!
½ an onion, cubed
2 carrots, sliced
2 potatoes, cubed
½ a small swede, cubed
½ cup pumpkin, cubed small
2 small celery sticks (or one large one), sliced
½ packet of King’s Hearty Vegetable soup mix (or equivalent)
½ tsp garlic, crushed
1 tsp mixed herbs
2 ½ c hot/warm water
Salt to taste
Put soup mix into pot and add water, mix briefly. Carefully add vegetables to water and then place the pot onto the stove on a medium heat for an hour or until vegetables are cooked through. Serve with buttered bread and enjoy!
Serves approx. 4 people