Autumn vegetable soup
for 4 people
You can use a mushroom or chicken stock here for a great-tasting soup. When cutting up the vegetables think of the size of your soup spoons.
Ingredients
| 2 Tbsp | Extra virgin olive oil |
| 2 | Leeks, white part only, well washed and finely diced |
| 2 cloves | Crushed garlic |
| 4 cups | Vegetable stock |
| 200 g | Broccoflower florets, sliced (Main) |
| 125 g | Shiitake mushrooms, alternatively use oyster mushrooms (Main) |
| 125 g | Button mushrooms, wiped and sliced (Main) |
| 2 handfuls | Baby spinach, or baby silverbeet (Main) |
Directions
- Place the oil and leeks in a heavy-based saucepan and place over a low heat. Cook until soft, but not coloured, about 10 minutes. Add the garlic and cook for a further 30 seconds.
- Pour in the vegetable stock, turn up the heat and bring up to the boil. Reduce heat and simmer stock for 5 minutes. Add the broccoflower and cook until almost tender, then add the mushrooms. Cook for 2 minutes before adding the spinach or silverbeet. Allow the spinach or silverbeet to wilt. Taste soup for seasoning, adding salt and freshly ground black pepper, if needed.
- Serve soup in warmed soup bowls.
Kathy recommends
Serve with a small dish of toasted sesame oil and another of chilli sauce. You can replace broccoflower with cauliflower or
broccoli.