Recipes

Soup

Ingredients

10 Portions

White onion – sliced 400g

Garlic – Diced 1 clove

Mixed herbs 1 tsp

Olive oil For frying

Salt To taste

Pepper To taste

Vegetables
e.g., Carrot and coriander Leek and potato Butternut Squash Mushroom

50 Portions

White onion – sliced 2kg

Garlic – Diced 5 cloves

Mixed herbs 2 tbsp

Olive oil For frying

Salt To taste

Pepper To taste

Vegetables
e.g., Carrot and coriander Leek and potato Butternut Squash Mushroom

100 Portions

White onion – sliced 4kg

Garlic – Diced 10 cloves

Mixed herbs 4 tbsp

Olive oil For frying

Salt To taste

Pepper To taste

Vegetables
e.g., Carrot and coriander Leek and potato Butternut Squash Mushroom

Method

In a heavy bottomed pan, heat the olive oil for frying.
Add the onion, garlic and mixed herbs and cook on a high heat for 5 minutes stirring regularly.
Add the chosen vegetables and season with salt and pepper.
Turn down the heat and cook for 20 minutes (sweating the vegetables allows the flavours to cook and develop)
Add enough water to just cover the vegetables and bring the pan to the boil.
Just as it boils turn it down to SIMMER for 15 minutes or until the vegetables are tender.
Puree the soup with a hand blender until smooth and adjust the seasoning.

Key Points

Make sure oil is hot before frying vegetables.
Adding different spices and herbs can really bring soups alive.
Adding roasted vegetables can add lots of flavour to soups as when it is in the oven it is dehydrating resulting in a more intense flavour.
Soup is a really great way to serve healthy vegetables to children, consider serving it in a plastic cup for easier consumption.
Left over soup can be repurposed in sauces for use the following day. Be sure to only reheat the soup once and then discard.

Allergens

None