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–+ servings

Combination Vegetable Soups

Penny Garrick
Discover the magic of Penny's delightful base mix, expertly crafted to create an array of flavourful soups. From the comforting classic Leek and Potato to the rich and creamy Pumpkin, and the aromatic Curried Lentil Soup, each variety is bursting with freshness and wholesome ingredients.
Perfect for warming up any day, these soups offer a delicious way to enjoy a variety of seasonal vegetables in one bowl!
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Course Soup
Servings 4 servings

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.
Keyword plant-based, vegan, vegetable soups, wfpb
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