1 tablespoon vegetable oil
1 onion, peeled
1 potato, peeled
1 leek, cleaned and sliced
2 carrots, peeled
¼ small swede (turnip), peeled
Handful of chopped kale or spring greens
150g of broth soup mix (mixed lentils, barley, rice and split peas)
1 litre vegetable stock ((shopping list note – Marigold swiss vegetable bouillon, the vegan organic version in the orange/brown pot, is safe as long as you are not sensitive to turmeric – if you can’t tolerate it, you’ll probably have to make your own, using half a dozen different fresh safe vegetables, 2 litres of water, some safe fresh or dried herbs, salt and pepper. Prepare vegetables, put everything in a pot, bring to the boil and simmer for at least an hour before straining and measuring out 1 litre for this recipe)
Salt and pepper
- Place the broth soup mix in cold water and leave to soak, overnight if possible.
- Drain the soaked mix in a sieve, rinse with cold water and set to one side
- Chop the carrots, potato, swede (turnip) into small regular sized pieces. Finely chop the onion, slice the leek and chop the greens
- Heat the oil in a large pan. Add the onion and cook gently for 5 minutes to soften. Add the leek and continue to cook for a further 5 minutes. Next add all the remaining vegetables except for the greens.
- Add the broth soup mix and the stock and stir.
- Bring to the boil, lower the heat and simmer for 30 minutes. Add the greens and simmer for another 10-15 minutes.
- Check for seasoning, add salt and pepper if required, and serve.
- This soup can be made the day before and left in a plastic or glass container in the fridge, and reheated just before serving.