Liz Godwin’s Vegetable soup

Liz Godwin is Chair of the Rising Mercury Society who have supported Benenden Hospital for many years. The RM Society are fundraisers and friends.

Liz Godwin’s Vegetable soup

Liz Godwin is Chair of the Rising Mercury Society who have supported Benenden Hospital for many years. The RM Society are fundraisers and friends.

Below is a vegetable soup recipe from Liz, who is well known at the Hospital for her home made cakes, jams and chutneys.

Ingredients:

Large onion
Large carrot
Large potato
Swede (as much as you would like, I only use a small amount)
Sweet potato (about half of a large one)
Green beans (French)
Broccoli
Mushrooms (as many as you would like, remember they shrink when cooked)
Frozen peas (optional)
Salt and black pepper 
And any other vegetables you fancy
2 vegetable stock cubes
900 ml of boiling water

Peel and dice the onion, peel and cube the carrot, potato, swede and sweet potato. Cut the beans into pieces about 1 inch long, cut the broccoli into bite size pieces, slice the mushrooms and put all this into a large saucepan. Then add any other vegetables that you are using except the frozen peas.

Put the 2 stock cubes into a measuring jug and break them up with a spoon, add 500 ml of boiling water to the cubes and stir until dissolved. Pour onto the vegetables and then add to the saucepan another 400 ml of boiling water and stir well. Bring to the boil and add frozen peas if using them.

Add salt and pepper to taste but be careful with salt as the stock cube are slightly salted. Taste the liquid for flavour. Cook until all vegetables are cooked through.

If you would like the soup to be thicker put some of the vegetables and liquid into a liquidizer and mix. Then pour back into the saucepan, stir and make sure it is hot before serving.

Published on 06 December 2016