Discover the magic of Penny’s delightful Combined Vegetable Soups, expertly crafted to create an array of flavour-packed soups.
Starting with a nourishing soup base, this mix features finely chopped onions, garlic, fresh turmeric, and vibrant vegetables like carrots and celery. The base serves as the foundation for three exquisite varieties: the comforting Leek and Potato Soup, featuring tender leeks and hearty potatoes; the rich and creamy Pumpkin Soup, made with luscious butternut pumpkin; and the aromatic Curried Lentil Soup, which combines protein-rich red lentils with warm curry spices. Each soup bursts with freshness and wholesome ingredients, making them perfect for warming up on chilly days. Enjoy a delicious way to savour seasonal vegetables in every bowl!
Recipe Breakdown: Health Benefits
Soup Base:
- Stock or Water: Using vegetable stock enhances the flavour while keeping the soups light and hydrating.
- Onions: Rich in antioxidants and anti-inflammatory properties, onions support heart health and provide immune system benefits.
- Garlic: Known for its immune-boosting properties, garlic contains compounds that may help lower blood pressure and cholesterol levels.
- Turmeric: A powerful anti-inflammatory spice, turmeric is known for its potential to support joint health and enhance overall well-being.
- Carrots: Carrots are high in beta-carotene, which converts to vitamin A in the body. Carrots promote healthy vision, immune function, and skin health.
- Celery: Low in calories but high in vitamin K and fibre, celery aids digestion and supports heart health.
Leek and Potato Soup:
- Leeks: These mild relatives of onions are high in vitamins A and K, boosting immunity and promoting bone health. They also add a subtly sweet flavour to the soup.
- Potatoes: Rich in potassium, vitamin C, and fibre, potatoes provide energy-boosting carbohydrates and support heart health while keeping you feeling full.
Pumpkin Soup:
- Butternut Pumpkin: Packed with vitamins A and C and antioxidants, pumpkin promotes eye health and boosts immunity while being low in calories, making it a nutrient-dense option.
Curried Lentil Soup:
- Red Lentils: An excellent source of plant-based protein and fibre, red lentils promote digestive health, stabilize blood sugar levels, and keep you feeling satiated.
- Curry Powder: This blend of spices not only adds warmth and flavour but also contains turmeric, known for its anti-inflammatory properties, and other spices that can enhance digestive health.
Health Benefits of Combined Vegetable Soups:
- Nutrient-Rich: Each soup variety is packed with vitamins, minerals, and antioxidants, promoting overall health and wellness.
- High in Fiber: The combination of vegetables and lentils increases fibre content, supporting digestion and maintaining a healthy gut.
- Low in Calories: These soups are naturally low in calories, making them a satisfying and nutritious choice for any meal.
- Boosts Immunity: Ingredients like garlic, turmeric, and pumpkin are known to enhance immune function, helping to keep you healthy throughout the year.
- Heart-Healthy: With ingredients that support lower cholesterol and blood pressure, these soups are excellent for heart health.
- Comforting and Versatile: Perfect for cosy meals, these soups can be enjoyed alone or alongside whole-grain bread for a complete and satisfying meal.
Penny’s Combined Vegetable Soups offers a delicious and nutritious way to enjoy the bounty of seasonal vegetables. Whether you prefer the creamy goodness of Leek and Potato Soup, the sweet richness of Pumpkin Soup, or the hearty warmth of Curried Lentil Soup, each variety promises comfort and nourishment, making them the perfect addition to your meal rotation.
Combination Vegetable Soups
Ingredients
Soup Base
- ½ – 1 cup cup stock or water
- 4 large onion finely chopped
- 4 cloves garlic minced
- 2 lengths fresh tumeric inely chopped, or 3 tsp dried turmeric
- 3 carrots finely chopped
- 3 stalks celery finely chopped
For Leek and Potato soup
- 2 med leeks finely sliced
- 8 potatoes cubed
For Pumpkin Soup
- 1 butternut pumpkin cubed
For Curried Lenil Soup
- 500 grams red lentils
- 1 tbsp curry powder
Instructions
For the base
- First chop or process the garlic and turmeric very finely then if using food processor, add 1 onion cut into quarters and process till just finely chopped. Otherwise finely chop all the onions.
- Add the ½ – 1 cup water or stock to a large stock pot and heat or set your pressure cooker to sauté with the water or stock. Scrape the first batch of onion with the garlic and turmeric into the heated pot, stir frequently and process the rest of the onions and add them.
- Cook until the onion is well softened. Turn off the sauté setting. If using a pressure cooker, it is best not to use on sauté mode for an extended period. If using a pot, leave on heat but watch that the onion isn’t catching.
- Add more stock or water if it is. Add chopped carrots and celery, use processor to chop these if you have one. Season with ground pepper and kelp powder.
For the Leek and Potato soup
- Add the leeks and potatoes with more stock to cover, bring to a simmer and cook for 30 minutes, or pressure cook 20 minutes and de-pressurise. Add chopped parsley, blend or leave chunky.
For the Pumpkin soup
- add chopped Butternut with more stock to cover, bring to a simmer and cook for 30 minutes, or pressure cook 20 minutes and de-pressurise. Add chopped parsley, blend or leave chunky.
For the Curried Lentil Soup
- Add one packet (500 grams) of thoroughly rinsed and drained red lentils with the curry, cover with stock, and bring to a simmer. Cover with a lid and cook for 30 minutes, or pressure cook and de-pressurise.