Dianne says: “This is literally the easiest soup I’ve ever made. It’s a bang everything in, simmer, blitz and serve recipe. As simple as that. There’s no fancy knife skills or ‘cheffiness’ to it. You can virtually close one eye and have a glass of wine while cooking supper. How bad can that be? It bears mentioning that this recipe makes enough soup to feed a village, which can only be good news for anyone intent on beating the system. Invite a crowd over for a casual soup and rolls evening or freeze half for midweek back-up. I strongly suggest you get your vegetable quota in with at least three bowls of this nutritious soup.”
The everything-in vegetable soup
Preparation time 10 minutes
Cooking time 45 minutes
Total time 55 minutes
2 tablespoons olive oil
1 large brown onion, diced
1 garlic clove, minced
1 medium sized leek
3 stems celery
2 orange sweet potatoes (kumara)
3 medium sized zucchini
half a head of broccoli
half a head cauliflower
800g tinned chopped tomatoes
handful fresh oregano, roughly chopped
1 stem fresh rosemary, de-stalked and finely chopped
½ teaspoon dried red chilli flakes (optional)
1.75 litres vegetable or chicken stock
1 cup milk
salt and black pepper
2 tablespoons pesto
toasted pumpkin and sunflower seeds, optional
Peel the carrots, butternut and sweet potatoes. Chop and dice all the vegetables.
Heat the olive oil and sauté the onion until soft. Add the garlic and cook for another minute or two. Add the leeks, celery and carrots to the onions and cook for about 4 minutes.
Add all the remaining vegetables, chopped tomatoes and herbs. Season with salt and pepper. Pour in the stock, cover partially with a lid and simmer for about 40 minutes until all the vegetables are fork tender.
Transfer to a blender and blitz until smooth.
Return the soup to the pot and add the milk. Heat through. Adjust the seasoning if necessary and add a little more water or milk if you prefer a thinner soup.
Serve with swirls of pesto and a handful of toasted seeds.
Michael’s wine recommendation – CLICK HERE
Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.
Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.
Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”
Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.
She’d love to hear from you – CLICK HERE