Vegetable batch soup (So-Up)
We call the vegetable batch soup So-Up as it make you feel so-up after eating it.
Save money and time
We tend to have the soup every lunch time. It is full of flavour, good stuff and its filling. Because we make a huge batch of the soup it saves loads of money and time. The money is saved in cooking time, and less waste. After making the soup, the fridge is empty. Sometimes when making a soup each time you want to eat a soup, lots of food gets wasted. I don’t know about you, but veg can get lost in a fridge when you don’t use it straight away. We forget what we have bought. Sometimes when you buy the vegetables in bulk it can cost less too.
Get organised
Getting organised is a good idea. We write out the weekly menu so that we don’t forget what’s in the freezer or fridge and also the shopping list gets written throughout the week. This also saves money and time going to the shops too often.
Vegetable batch soup recipe (So-Up)
Ingredients
2 Tablespoons Oil
2 leeks
Half bunch celery
5 carrots
3 inch chunk of celeriac
2 courgettes
2 red peppers
Half pack of flat green beans
Head of broccoli
Passata x 2 jars
Chickpeas x 2 jars
1 tablespoon nutritional yeast
1 large teaspoon Marmite
Method
Put the oil in the 10L pot,
Add the chopped leeks,
cook on low for 5 minutes then add the other vegetables,
2 jars of passata, 2 jars of chickpeas, nutritional yeast and the Marmite.
Fill 2 passata jars with water and add that too.
Bring the pot to the boil
then simmer for 30 minutes.
Once cooked, you can add your seasonings and eat, or the soup can be left to cool completely then either stored in the fridge or freezer. We like to recycle the jars we get our chickpeas from, as it is ideal for two portions of soup.
We don’t put any seasonings in the soup before storage, as we will have a choice of which flavour profile to go for.
So far the flavour profiles we have gone for are;
Chinese,
Japanese,
Mexican,
Italian,
Even a pasta sauce
