Name: Comforting veggie soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: serving
Cuisine: Cooking Method
Ingredients: 2 Tbs fresh chillies 573; 1 onion medium, chopped; 2 celery chopped; 1 leeks chopped; 2 garlic cloves, chopped; 4 potatoes peeled, chopped; 1.5 l stock chicken or vegetable; 10 courgettes medium; 200 g baby spinach; sea salt; black pepper freshly ground; lemon juice to taste; cream fresh; dried chilli flakes; fresh parsley chopped

Recipe Disclaimer

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Ingredients (15)

2 Tbs	fresh chillies — 573
1	onion — medium, chopped
2	celery — chopped
1	leeks — chopped
2	garlic — cloves, chopped
4	potatoes — peeled, chopped
1.5 l	stock — chicken or vegetable
10	courgettes — medium
200 g	baby spinach
	sea salt
	black pepper — freshly ground
	lemon juice — to taste

Garnish:

	cream — fresh
	dried chilli flakes
	fresh parsley — chopped

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Method:

Place a large soup pot onto the stove on medium heat.
Add the olive oil to the pot. Once hot, add the onion, celery and leek and cook until soft and golden – do not allow to brown.
Add the garlic and allow to cook for a few minutes – watch that it doesn’t burn or this will cause a bitter flavour.
Add the chopped potatoes and allow to fry for a few minutes with the rest of the vegetables.
Add the hot stock to the pot, bring to the boil and then turn down the heat to a simmer.
Add the courgettes.

Cook for a further 20 minutes or until the potatoes are tender and cooked through.
Add the baby spinach to the pot and take the pot off the heat.
Use a stick blender or transfer the soup to a free standing blender and blend until smooth.
Season with salt, freshly ground black pepper and a squeeze of fresh lemon juice to taste.
Serve in preheated bowls with a dash of cream, sprinkling of chilli flakes and some fresh Italian parsley.

For some added texture, make your own croutons ahead of time by roughly chopping up a ciabatta into 3cm chunks. Place into a baking tray, toss with olive oil and some freshly chopped garlic and parsley. Pop into the oven on 150°C and bake until crispy throughout, golden and crunchy.

Yield: Serves 4 as a main meal and 6 as a starter.

Recipe reprinted with permission of Styled Fresh. To see more recipes, please click here.

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