Country Vegetable Soup from England

When I go into a fruit and veg market I always get completely carried away and buy far too much for my family’s consumption.  There is just something about seeing so many colours and varieties that I can’t resist and I find myself going somewhat overboard.  By the end of the week I have to use up the fresh produce to avoid wasting money and throwing it away.  A wholesome Country Vegetable Soup is the answer.  You can put any vegetable in it.  Literally.  And it will taste good.  This is perfect for cooking in a slow cooker.  Put it in the morning before you leave for work and it will be ready for dinner.

1 onion finely chopped

½ cup chopped celery

1 capsicum finely chopped

1 cup chopped spinach or kale

2 large potatoes peeled and diced

1 large sweet potato peeled and diced

2 garlic cloves finely chopped

3 tablespoons butter or olive oil

1 vegetable or chicken stock cube

4 cups water

2 teaspoons Soy sauce

1 teaspoon paprika

½ teaspoon salt

1 teaspoon black pepper

1 teaspoon dried basil

1 teaspoon dried oregano

1 bay leaf

½ teaspoon cumin

Melt the butter in a pot or slow cooker.  Add the garlic, onions, potatoes and sweet potatoes and sauté until the onions are soft.  Add the celery, spinach and capsicum and mix together.  Pour in the water, add the stock cube and all the seasonings.  Put the lid on and you can let it simmer in the slow cooker for 7-9 hours.  However if you are cooking this on the oven top, let it simmer for 2-3 hours.  If you are wanting a smooth soup, then you can give it a few pulses with your stick blender.  Serve with warm bread rolls.

Cindy Vine is the author of Hush Baby, Not Telling, Defective and C U @ 8.  All her books are available on Amazon in both kindle and paperback formats.  Cindy is currently working on a recipe book.