Winter Food - July 2020

Amazing creamy green vegetable soup with a
dash of yummy bacon bits to keep you healthy
and warm all at the same time. Making soup
is the best kind of kitchen magic because you
start with a few humble ingredients and wind
up with a gem. The components and technique
for a pureed vegetable soup are simple, but the
result are silky and delicious.
PREP TIME: 45min
YOU WILL NEED
750 g broccoli, bottom of stems trimmed, florets coarsely
chopped, and stems sliced very thinly
1 ea medium onion, cut into medium dice
1 ea leek, thinly sliced and washed
50 g butter
1,5 litre vegetable stock
FOR YOUR GARNISH
Crisp bacon (optional)
Croutons
Swirl of thick plain yoghurt
Swirl of 50 ml olive oil and 25 ml lemon juice dressing
Salt and pepper
METHOD
Sauté the vegetables in butter in a large saucepan over
medium heat until softened.
Cook some aromatics, this is your vegetable stock (2 ea carrots,
peeled and sliced, 1 ea onion, cut into medium dice, 2 ea celery
ribs thinly sliced and 2 ea leeks, washed and thinly sliced added
to 2 litre water – simmer in a big saucepan for 20 minutes or
until vegetables are soft) to start building the soup’s flavour
base. Add the vegetable stock, stir well, and bring to a simmer
over medium heat.
Cook uncovered, stirring occasionally, until the vegetables are
very tender and the soup is full flavoured for 10 to 20 minutes,
depending on the vegetables. Take the soup off the heat and
let the soup cool for 5 minutes.
Finally, just put everything in a blender and season to taste.
Working in batches is best in a blender. Lastly, put the soup
back into the pan and season the soup to taste. Ladle the soup
into soup bowls and sprinkle the garnish over. This is how easy
it is to make a lovely creamy vegetable soup.
Serving 4 – 6
getitmagazine.co.za/bloemfontein
Winter food 2020 Get It Bloemfontein 13