Geoff’s hearty vegetable soup is perfect to serve on cold winter nights.
Ingredients
- 2 tablespoons olive oil
- 2 large onions
- 4 cloves garlic
- 2 tablespoons tomato paste
- 1/2 cup chopped potatoes
- 1/2 cup chopped carrots
- 1/2 cup chopped swedes
- 2 1/2 litres water
- 500g dried mixed lentils & beans (soaked overnight)
- 2 bay leaves
- 1/4 cup Worcestershire Sauce
- 1 teaspoon cracked black peppercorns
- 1/4 cup good quality vinegar
- 1 large leek
- 2 stalks celery
- 1/2 small cabbage
- 2 stalks silver beet
- 1/2 cup chopped parsley
- salt to taste
Method
- Chop and dice all of the vegetables.
- Put the olive oil into a large, deep soup pot, then add the diced onions and garlic. Cook until translucent.
- Add the tomato paste. Cook this off, stirring constantly for about two minutes.
- Add the hard vegetables (potatoes, swedes and carrots) and cover with water. Drain the lentils and pulses and add to the pot. (Tip: do not put water from the beans into the soup. It contains starches from the beans that may cause wind.)
- Next add the flavour components: bay leaves, cracked pepper, Worcestershire Sauce and vinegar. (Tip: Geoff likes to add some of the salt at this point, so that it penetrates the vegetables.)
- Bring the mixture to the boil, turn it down to a simmer and give it a 20 minute start over the remaining green ingredients.
- After 20 minutes add the silver beet, cabbage, leek and celery (you may have to add a little more water).
- Continue to cook for up to 1 1/2 hours, then throw in half a cup of your favourite fresh herb (Geoff used parsley).