Why make this?
This is one of my favourite lunches, it just tastes so good and can be in the soup maker in 5 minutes.
Why not freeze a few extra portions for a mega busy day.
Who can eat this?
Vegetarians: Sure thing, this is the easiest vegetable soup ever.
Vegans: Yes, no substitutions needed.
Celiacs/coeliacs/gluten intolerant: Of course, it’s naturally gluten-free.
Kid-friendly: Yes, if your kid likes a gently spiced flavour as mine does, choose the smooth setting on the soup maker or use a soup wand until lump-free. I add a splash of milk too.
Tip!
If you’re watching your calories, simply leave out the olive oil. I fry the onions for extra flavour when I have time, when I don’t, I skip it and pop them straight in.
Recipe: Spiced Vegetable Soup
Makes 2 big bowls or 3 small ones
Ingredients
- 1 large white onion
- 2 carrots
- 1 courgette/zucchini
- 1 teaspoon mild curry powder
- 1 cup of water
- 1 tablespoon of olive oil (optional)
- Salt and freshly ground black pepper to taste
Instructions
Soup maker method
- Chop your onion into four and place in the soup maker.
- Peel the carrots and chop into chunks.
- Chop the courgette/zucchini
- Simply place all of the ingredients into the soup maker and set to smooth.
- Wait about 20 minutes and voila, hot soup for all the family. Easy! There’s usually a ‘keep warm’ setting so feel free to make it before lunch and let those spices infuse.
Pot method
- Finely chop your onion.
- Heat the oil in your pot and sauté your onion for 5 minutes or until lightly golden.
- Add in the other ingredients and simmer for 20 minutes.
- Blend with a soup wand if you like it silky smooth.
Serving suggestions
- Grilled cheese
- Pesto cheese toastie
- Baked potato
- Herby croutons
- Cheese scones