Prep 15 mins
Cook 25 mins
This recipe was given to me by my best friend. It is really yummie and good for you too! So simple to make!
- Chop all the vegetables, add a drop of olive oil to the pot and add in the diced onion, add the mushrooms in next.
- Let these sautee for a few moments. (In the meantime boil the kettle).
- Then add in all the vegetables, use enough hot water so that its covering the vegetables. Then add canned tomoatoes, simmer all vegetable until soft.
- Dissolve the vegetable stock cube in a little boiling water in a glass jug and add to the pot.
- When the veggies are soft, allow to cool.
- Depending on how you like your soup, you can blend the entire pot of veg once cooled OR you can take about 1/3 of the vegetable away blend 2/3 then add back the more solid 1/3. All depending on your taste.
- Add a little salt and pepper if required.
- Serve with Bread.
This was delicious! I can't believe that this recipe has been posted for over four years and no one else has said so.
The only alterations that I made to the recipe as posted were:
%u2022 I used the whole squash
%u2022 Instead of a vegetable stock cube I used a couple tablespoons of vegetable soup mix
%u2022 I seasoned with black pepper, cayenne pepper, and Tony Chachere%u2019s Creole Seasoning
Since half of the ingredients didn't have amounts listed, I took it upon myself to not only improvise but also to cut the amounts down to serve 2 of us! I used 4 medium carrots, 1 large yam, a tablespoon of minced lemon basil, a tablespoon of onion powder, 3 deveined celery stocks & a 14.5 oz can of low-sodium diced tomatoes! I left out the mushrooms & the butternut squash! Also the vegetable stock cub wasn't listed in the ingredients, but I did use it! The final soup turned out to be pretty good, but it wasn't quite what was intended, I'm sure! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]