Winter is Soup Season…

  • Posted on May 28, 2011 at 7:37 AM

As we approach the end of Autumn and come into Winter, soup has been making an appearance on the menu for Julia and her family.

Yes, even the children like it! Served with a toasted cheese sandwich, it is one of their favourite dinners at the moment. They then take it to school for lunch in a stainless steel food flask…

Family Favourite Vegetable Soup

  • 1 large onion, finely diced
  • 1 ‘chunk’ Pumpkin, any sort
  • 2 carrots, coarsely grated
  • 2 zucchinis, coarsely grated
  • 1 head broccoli, chopped into small pieces, including stalk
  • large handful of green beans, cut into halves or thirds
  • any other veges you have on hand
  • Massel stock powder/cubes
  • Olive oil


  • In a large boiler, fry off onion in olive oil.
  • Add other veges except broccoli and beans and stir.
  • Add sufficient water to cover, making a note of how much you use.
  • Add appropriate quantity of stock powder/cubes to flavour your soup according to how much water you have added.
  • Bring to a gentle simmer and then add broccoli and beans.
  • Allow to continue to simmer, stirring occasionally until veges are all soft and pumpkin has started to disintegrate.

You will end up with a lovely, thick vegetable soup. The pumpkin forms a delicious base for the soup. This way you end up with thick soup rather than chunks in broth.

Notes: you can use whatever veges you like and happen to have on hand. A leek is a nice addition instead of or as well as onion. They can be a bit expensive though.

The trick is to always include pumpkin so that you get a nice thick soup. The suggested quantities are just that: suggestions. You can make as big a batch as your quantity of veges and boiler will allow.


Bookmark and Share

Leave a Reply

Get Adobe Flash player