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How to make vegetable soup from leftover veggies.

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Times are hard so any method of making a saving is welcomed. Here is fail-safe method of making a hearty soup, using your leftover vegetables, before they rot and go to waste.
What you'll need: 
Leftover vegetables such as carrots, potato, cauliflower, broccoli, cabbage, parsnips, swede
1 medium sized onion
2 vegetable or chicken stock cubes
1 tablespoon of butter
1 tablespoon of oil
1 litre of boiling water
Sharp knife
Vegetable peeler
1 litre jug
Food processor or blender (optional)
Begin by preparing your vegetables - peel and slice roughly into 2 cm cubes.
Saute (gently fry) the onions in the oil and butter mixture - do not allow them to brown, but fry gently until they are clear in colour.
Add the vegetables one at a time, beginning with the hardest, e.g. carrots, swede, parsnip, then potatoes, then cauliflower, then broccoli and other soft veg. Allow 5 mins cooking time between adding each group of vegetables. Sweat the vegetables with the lid on your pot to retain the moisture and to allow for a build up of heat.
When your hardest vegetables are just tender, add your stock cubes to the jug of boiling water and stir until they have dissolved, then add to the vegtables in the pot.
Allow your soup to simmer gently, with the lid on until all of your vegetables are just soft. Season with salt and pepper to taste.
If you prefer a chunky soup, leave as is. For a creamier, smoother soup, pour into a blender or food processor and blitz for a minute or so before serving.
Add a dollop of soured cream to each bowl for a touch of style
Serve with warm, crusty bread for a warming lunch or starter
Add a teaspoon of dried mixed herbs for a bit of spice
Add a tin of chopped tomatoes for "tomato and veg soup"
Soup can be cooled and frozen - it will keep in the freezer for at least a month in an air tight box
Do not allow the soup to boil as this can taint the flavour
Allow the soup to cool slightly to avoid scalding, before blitzing in the blender


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