Tasty Homemade Vegetable Soup
For the past month I’ve been on holiday from school and teaching. While it’s great having a break from teaching I really miss my healthy, Korean school lunch. The temptation to have sandwiches every lunch time is strong. They are so quick and easy to make. However, all of that bread is not good. Especially when the bread most widely found in Korea is white and very processed.
After all of the yummy food I ate back home in England, I’ve been inspired to cook tastier lunches now I’m back in Korea. Last week I started by making vegetable soup to warm my up in the minus 10℃ temperatures.
I forgot to take a photo of my soup so here is a similar looking one
(photo by Wetchman)
I used this potato and broccoli soup recipe and adapted it. This is my version which makes about 4 servings.
Ingredients
1tbsp olive oil
12 small sized potatoes, peeled and diced
2 medium carrots, peeled and diced
1 head of broccoli, roughly chopped
3 large tomatoes, blanched and chopped (or half a tin of chopped tomatoes)
I large onion, diced
3 vegetable stock cubes
1 litre of boiling water
Method
1. Heat the oil in a saucepan and cook the onions until they are soft.
2. Add the potatoes and carrots and cook for 5 minutes.
3. Place the broccoli, tomatoes, a litre of boiling water and 3 crumbled vegetable stock cubes into the pan.
4. Stir everything together and bring the soup to a boil.
5. Cover the pan with a lid and let the soup cook for about 20 minutes, until the potatoes and carrots are cooked.
6. Season with black pepper and eat!
This soup can also be blended.
Two other soups I’d love to try are curried coconut carrot soup and roasted cauliflower and leek soup.
