My Best Veggie Soup Ever

Im normally the chuck in whatever you have kind of vegetable soup maker, but my latest version of this has gone done in the annals as Best Veggie Soup Ever. So Im going to write it down.

Get a large splash of Olive oil, enough for a thin layer across the bottom of the large pot that youll need for this recipe. Im not a food technologist but I think the extra oil helps give a creamy texture that has had people ask me more than once, how much cream I added.

Rough dice two onions, two sticks of  sliced celery, dice two carrots and crush and chop four cloves of garlic.

Place them all in the pan and fry on a medium heat,  The aim of the game here is to get a bit of caramelising going on in the bottom of the pan, ie stuff should be sticking to the base of the pan and the vegies should be picking up a bit of colour.

Once you have a good amount of colour (brown is good, black is bad) take a jug of cold (tap) water and pour a bit into the pan slowly with one hand, while using the other hand to scrap the caramelising bits off the bottom of the pot. If you watch cooking shows, they call this technique deglazing. The sudden temperature change makes it easier to scrape the bottom of the pot. It works and better yet it adds more flavour.

Flavour wins!

Once you have the pan deglazed, dump in the rest of the water, a can of diced tomatoes, five peeled potatoes in rough chunks, one small butternut pumpkin, peeled and deseeded, half a sweet potato and three zucchini with the ends trimmed but skin on.

Add a large tablespoon of chicken stock powder (I use a vegetable based one like Massel or Vegeta)and add enough water so that the just the top of the veggies are above the surface. Bring it to a slowsimmer and stir occasionally for the next couple of hours.

If all goes to plan your soup should be as thick as mud. Take it off the heat, let it cool a bit and attack it with the stick mixer until youre happy with the consistency. You may want to add a little more water for personal choice, but if the spoon wont stand up on its own then I dont think its thick enough. Add a heaped teaspoon of Keens Curry Powder, and a normal teaspoon of ground pepper. There is normally enough salt in the stock powder that I don’t bother adding any more.

Stir this in and return to the heat for 15-20mins and its ready to serve.

Refrigerate any unused portion and it will be good for at least three days. It might last longer but our leftovers have never lasted long enough to test it.

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