Soup Recipe
The monthly seniors' lunch of soup and sandwiches was a great opportunity to socialize and to show seniors how much we appreciate them. Until that is possible again, we are looking for soup recipes to share!
Clean-Out-the-Fridge-&-Freezer Soup
Submitted by Elisabeth Duckworth
| 2 Tbsp | olive oil |
| 1 | medium onion, finely chopped |
| 1 | large leek, trimmed and halved, white parts thinly sliced |
| ½ tsp | sea salt (more to taste) |
| 1 tsp | dried thyme |
| 350 g | Brussels sprouts, ends trimmed, yellow leaves removed, sliced into small disks |
| 350 g | broccoli florets (1 medium to large broccoli) |
| 750 g | cauliflower florets (1 large cauliflower) |
| 5½ cups | vegetable stock |
| 1 | small bunch parsley, roughly chopped |
| pepper (to taste) | |
| For serving: | |
| sour cream or crème fraiche | |
| fresh herbs (such as parsley or chives) | |
- Heat olive oil in a large saucepan (minimum 4 litre size pot) set over medium heat. Add onions and cook for 1 minute, stirring occasionally. Then stir in leeks, salt, and thyme and cook for 3-5 minutes, until the leeks soften.
- Add Brussels sprouts, broccoli, and cauliflower florets. Mix with the leeks and let vegetables cook and sizzle for about 1 minute. Pour over the vegetable stock, just until all the vegetables are almost completely covered. Set temperature to high heat to bring soup to a boil, then lower heat to medium and cover saucepan with a lid.
- Cook (maintain a simmer) until the vegetables are tender, around 20 minutes, stirring occasionally. Remove saucepan from heat, toss in the parsley and keep covered for a few minutes.
- Working in 2-4 batches, transfer soup to your food processor or blender (you can also use an immersion blender) and purée soup until smooth. Transfer soup back to saucepan, taste, and season with salt and pepper to taste.
- Ladle soup into bowls and garnish with a dollop of sour cream, and chopped herbs.
Tips:
Use up all parts of your vegetables. Because you are puréeing this soup, you can use parts of vegetables that you otherwise might not normally use. If your cauliflower or broccoli have nice, fresh looking outer leaves chop them and throw them in the saucepan along with the florets. As you trim the cauliflower or broccoli stalks, only remove the very ends and any odd parts and chop up the rest for the soup. The stalks add a nice creamy texture to the soup.
Feel free to adjust the vegetable quantities, depending on what is available to you. This is a great soup to use up leftover greens and other vegetables that are languishing in your fridge and freezer: e.g. celery, carrots, parsnips, squash, kale, spinach, cabbage, as well as bagged frozen vegetables, or last year's frozen zucchini and asparagus, etc.
Store leftover soup covered in the fridge for 1-2 days, or in the freezer for 2-3 months.
