Store Cupboard Vegetable Soup
Over a year ago
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Ingredients
- ½ Bag of frozen casserole veg
- 1 - 2 pts Good Stock - veg or chicken
- 2 good handfulls Dried Soup Mix
- Good squeeze Garlic Puree
- Really good squeeze Tomato Paste
- 1 'teabag' Bouquet Garni
- Any chopped Herbs
- 2 Bay leaves - if have
- To taste salt and freshly ground black pepper
Accompaniment
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Method
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1
This is good if you're stuck inside due to the weather and can't get out to buy fresh vegetables or you just want a quick, 'cheat' soup. My soups are made by just putting in what I feel like so please adjust quantities to suit.
Stock - if I have chicken bones left over I make my own stock with Bouquet Garni and bay leaves in the pressure cooker and then freeze to make this soup or other dishes, but 2 cubes are fine.
Soak the soup mix overnight. Drain and rinse. Put this and all the other ingredients, barring the herbs, into a pressure cooker and cook on high for 25 mins or until the pulses are all soft. Remove the Bouquet Garni and bay leaves.
Pulverise with a potato masher, but do not puree as makes for a more rustic and interesting consistency. However, if you do wish to puree you can. Add the herbs and stir in.
Serve with garlic bread, warm cheese scone or crusty bread.
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