Grannies Veg Soup
Growing up in a Scottish family, soup was never something that came out of a can...simply a pot of deliciousness simmering away on the cooker. Stock was always made with the chicken carcass after Sunday lunch and a few veg lurking at the bottom of the veg drawer in the fridge. I still follow this tradition, occasionally with a few 20th Century modifications when time is short.
The following recipe is just a starting point – feel free to add your favourite veggies, or the ones you have at home. The veggies can be ordered from Dudman’s through
You will need
2 leeks – trimmed and chopped into slices
2 onions – peeled and cut into quarters
2 carrots – peeled and sliced
2 parsnips – peeled and cut into chunks
1 large potato – peeled and cut into chunks
2 whole peeled cloves of garlic
Large knob of butter (or oil or vegan alternative)
1 veggie stock cube
6 black peppercorns - whole
Water or chicken (or veggie) stock to cover the vegetables
How Its Made
Gently melt the butter in a large saucepan and lightly soften the vegetables – not to colour but just to coat with the butter.
Add the peppercorns.
Add the stock cube if you are using water.
Cover the vegetables with water or stock – about 2cm above the top of the vegetables, then cover the saucepan to keep in all the yumminess.
Gently simmer until the vegetables are soft – but not slushy.
Allow to cool.
Using a liquidiser, blend the soup until thick with no bits!
Reheat as required and serve with crusty bread from Warings – Gluten Free bread available from Stoke Row Stores.
You may wish to use sweet potato, butternut squash or pumpkin in your soup.
For a really warming taste, add approx 1 teaspoon of ground cumin to the vegetables as your brown them - the brave of you may add chopped red chillies at this stage too.