Mixed vegetable soup

Here is another one – or rather just another example of a soup which is delicious. You can make soups of anything basically – and as said quite often to friends and on this site – soups are a great way to use up left over vegetables, scraps and veggies which might have seen better days. I might just collect it all in a bag and after a few days, I will have enough for a soup. This time I had:

Ingredients

2 spring onions,

2 cloves of garlic

1 onion,

approximately 200 g pumpkin

a handful of leftover stirfried green beens

the stem of a broccoli, peeled and trimmed

the core of a zucchini (left over when carving zucchinis for another dish)

2 tbsp oil

a lump of butter

2 tbsp flour

750 ml chicken stock

200 ml cream

2 sprigs of fresh or dried whole sage

salt, pepper and a dash of paprika

Method

Chop the onion and garlic. Heat up oil in a big pot. Add the onion and garlic and stir fry for a few minutes. Chop all of the remaining ingredients – no need to be particular meticulous – and add them to the pot. Stir fry for another 5 minutes.

Add the butter and let it melt. Add the flour and let it cook for a few minutes while stirring. Add the chicken stock and sage leaves and let the soup simmer for 20 minutes.

Remove the sage leaves. They were added just to give taste.

With a handheld blender, blend the soup while still in the pot. But be careful to keep the blender well submerged in the soup to avoid a severe burn. Re-heat adding the cream, salt and pepper and paprika.