Making soup from scratch couldn’t be easier with a soup maker but it’s just as straightforward without one too.
Any kind of blender will work to make a smooth consistency, and all that’s needed is a few simple ingredients for the dish itself.
When it comes to vegetable soup, there are endless possibilities of flavour combinations, so it’s easy to cram lots of greens in at once, just like with this recipe by Jamie Milne.
Sharing her wintery meal on TikTok, the self-taught cook (@everythingdelish ) said: “This creamy veggie soup has seven different vegetables in it, and it’s super easy to make. It’s also one of my favourites – let’s go!”
Jamie started with a colourful array of vegetables including courgette, carrots and peppers, but any substitutions would work just as well.
READ MORE: Air fryer recipe for ‘tender’ chicken and crispy spuds is ready in 30 minutes
Ingredients
- Six whole carrots peeled
- Two courgettes, sliced
- One red pepper quartered
- One white onion, quartered
- Four to six large tomatoes, halved
- Two bulbs of garlic
- Olive oil
- Salt and pepper
- Seasonings – mixed herbs, chilli flakes, oregano
- Double cream or coconut milk
As with most soups, the quantities are very flexible, make sure there is a substantial amount of vegetables for a thicker texture and plenty of seasoning for flavour.
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How to make seven-vegetable soup
The TikTok chef started her soup by chopping all of the vegetables into large chunks, and leaving the carrots whole but peeled.
She then laid them out in one neat layer on a baking tray lined with parchment paper, positioned two whole garlic cloves with the tops chopped off in the gaps, and drizzled everything with olive oil.
Jamie followed this with a generous sprinkling of seasoning including salt, pepper and dried mixed herbs.
The tray of veggies was then cooked in the oven until everything was softly roasted with a nice colour on the skin. Around 180-200C should be fine for 30 minutes or so.
How to make seven-vegetable soup
The TikTok chef started her soup by chopping all of the vegetables into large chunks, and leaving the carrots whole but peeled.
She then laid them out in one neat layer on a baking tray lined with parchment paper, positioned two whole garlic cloves with the tops chopped off in the gaps, and drizzled everything with olive oil.
Jamie followed this with a generous sprinkling of seasoning including salt, pepper and dried mixed herbs.
The tray of veggies was then cooked in the oven until everything was softly roasted with a nice colour on the skin. Around 180-200C should be fine for 30 minutes or so.
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