WELCOME HOME CHUNKY 'BIG' SOUP, No Additives, Healthy,Wallet-friendly. Make-Ahead option

A no-additives 'big' soup, perfect as a vegetarian, fishy or meaty meal

'Chunky Soup with great flavours: a bit of chopping and all is ready,
here with chicken
' Freshly, quickly and easily made from store cupboard essentials.' Taster

photo 25/8/16

Chunky tinned soups were a cupboard staple at Uni, held in reserve for the occasions when one couldn't bear to cook but needed quick nourishment.    

This recipe requires a little work but otherwise is quick, good for you and probably won't involve shopping.  A potato or two, carrots, celery and stock (homemade, granules or cubes) and a few fresh veg: cauliflower, broccoli, bell peppers.  A bit of chopping and that's it.  And for those who hate chopping onions, there aren't any! (unless you choose to add sliced spring onions) 

The colours are enough to tempt anyone but other points in the soup's favour include: it's additive free, low in salt and budget friendly. It can also be partially prepared the night before. 

It is another versatile Triple Duty Soup.  Keep it plain for vegans/vegetarians or add pulses.  Or add chunks of raw or frozen fish/seafood or raw or cooked chicken or mince.

Serve with a good multi-grain wholemeal bread or thin wholemeal salt-free rice crackers (Kallo Organic Brown Rice Thins: Waitrose (cheapest) & health food shops). 


Cost: Minimal unless adding fish or meat
Feeds: 2 generously

Ingred:
   2 medium potatoes, peeled or scrubbed and in med chunks
   1 large carrot, peeled, halved vertically and in 1/4 inch slices
   2-3 sticks celery, peeled and in medium dice
   generous handful mushrooms, chestnut pref, quartered (opt)
   half a bell pepper, de-seeded & membranes removed, in half inch/1 cm squares

   1 pint good stock (vegetarian for vegetarians)

   generous handful cauliflower florets
   generous handful broccoli florets (opt) with stems peeled and in 1/4 inch slices
   any other veg: frozen peas? corn?

   olive oil

   raw chicken breast in 1/2 inch/1 cm slices (opt)

Method    

1. Place a medium-large saucepan on med-high heat
2. Spray generously with olive oil; add potatoes, carrots, celery, mushrooms and bell pepper; cook stirring occasionally for 5 mins
3. Reduce heat to medium, partially cover with a lid and continue to cook another 15 mins, stirring occasionally to prevent sticking (this process intensifies the flavours of the veg)
4. If the pan shows signs of getting too hot, add a tablespoon or two of water
5. Add stock, bring to the boil
6. If serving immediately, add cauliflower, broccoli or other veg and fish or meat if using.  Reduce heat to simmer, cook 5-10 mins. Check that the meat or fish is cooked or heated through and that the cauliflower is soft before serving  
7. If serving the next day, add cauliflower, broccoli or other veg and fish or meat if using; stir; remove from heat.  Allow to cool at least one hour; refrigerate.  When re-heating, bring to the boil and simmer (slight bubbles) 5-10 mins before serving.

Tips:

• Replace potatoes with cooked rice or barley
• The soup is also good pureed.  If adding fish or meat, puree first.  

(Questions & comments, pls email  b67goingon50@yahoo.co.uk 

and say if they can be included in the blog)

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.