Clear Vegetable Soup Recipe Bbc
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Description
This clear vegetable soup recipe from BBC is perfect for those who want to eat healthily without sacrificing taste. It is a simple and easy-to-make soup that is packed with nutrients and flavor. The soup is light and refreshing, making it perfect for any time of the year. It is also a great way to use up any leftover vegetables you have in your fridge.Prep Time
The prep time for this clear vegetable soup is about 15 minutes. You will need to chop up your vegetables and prepare your ingredients before you start cooking.Cook Time
The cook time for this clear vegetable soup is about 30 minutes. It is a quick and easy recipe that you can make on a busy weeknight.Ingredients
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 celery stick, chopped
- 1 carrot, chopped
- 1 leek, chopped
- 1 potato, chopped
- 1 bay leaf
- 1 liter vegetable stock
- Salt and pepper to taste
Equipment
- A large pot
- A wooden spoon
- A knife and cutting board
Method
- Heat some oil in a large pot over medium heat.
- Add the chopped onion and garlic and cook until softened.
- Add the chopped celery, carrot, leek, and potato to the pot.
- Stir everything together and cook for a few minutes.
- Add the bay leaf and vegetable stock to the pot.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Remove the bay leaf from the pot.
- Use an immersion blender or transfer the soup to a blender and blend until smooth.
- Season the soup with salt and pepper to taste.
- Serve hot and enjoy!
Notes
This clear vegetable soup is very versatile. You can use any vegetables you have on hand, and you can adjust the seasoning to your taste. If you want to make it heartier, you can add some cooked rice or noodles to the soup.Nutrition Info
This clear vegetable soup is low in calories and high in nutrients. It is a great source of vitamins and minerals, and it is perfect for anyone who wants to eat healthily.Recipe FAQ
Can I freeze this soup?
Yes, you can freeze this soup. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to three months. When you're ready to eat it, thaw it in the fridge overnight and reheat on the stove.Can I use chicken stock instead of vegetable stock?
Yes, you can use chicken stock instead of vegetable stock. However, if you want to keep the soup vegetarian, use vegetable stock.Recipe Tips
- Chop your vegetables into small, even pieces to ensure they cook evenly.
- Use a high-quality vegetable stock for the best flavor.
- If you don't have an immersion blender, be careful when blending the soup in a blender. Let it cool slightly before blending, and only blend small batches at a time.
- Season the soup with salt and pepper to taste. You can also add other seasonings, such as thyme or rosemary, if you like.
- Serve the soup with some crusty bread or crackers for a complete meal.
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