I LOVE grocery shopping, I actually find so much joy in it and whilst I realise most people hate it there is just something about it that I love! It probably comes as no surprise that 70% of my shopping basket is full of fresh produce. Each week I make an effort to buy different fruit & veggies to keep my little one (and husband) curious.
With Winter officially kicking off and the dreaded sickness season looming It felt like the right time to have a little play around with a soup recipe. I literally used whatever I had in my fridge and it turned out AMAZING!!!
My one year old had two bowls – I couldn’t give it to her quick enough! Hubs loved it as well so it is a total winner in my mind.
Easy, healthy and totally affordable – true to the Tiny Bities brand!
You can serve this recipe with fresh bread or you can do what I did and serve it with toasted quinoa and spelt bread which I had in my freezer (we can never get through a full loaf when it’s fresh) – SO YUMMY!!!
INGREDIENTS
400g sweet potato
60g leek
100g carrots
70g kale
70g mushrooms
2 large tomatoes
6 peppercorns
600g water
2 tsp vegetable stock
20g nutlex (or butter)
3 sprigs of fresh parsley
375ml evaporated milk (optional)
½ cup cornflour, mixed with water
METHOD
1. Wash all vegetables thoroughly
2. Roughly chop carrots and sweet potato into approximately 3cm pieces
3. Cut tomatoes and mushrooms into halves
4. Tear off the kale and finely slice the leek
5. Place all ingredients into a large stock pot and bring to the boil. Then turn to a low heat and simmer covered for approximately 30 mins (or until vegetables have all softend)
6. Once all the vegetables have cooked add in the nutlex (or butter or oil before using a stick blender to puree until smooth
7. To thicken the soup stir through ½ cup cornflour over a low heat
Optional
To give the soup a slightly creamier consistency I add the evaporated milk after I’ve pureed the vegetables. Just slowly stir through over a low heat