Growing up, tradition in our house during winter time is my Mom’s incredibly easy and super delicious vegetable soup. Now, having a family of my own, I’m keeping up the tradition and already made my first batch of vegetable soup.
This recipe makes a big pot of soup that you can pour into smaller containers and freezes very well.
- 5 carrots – grated
- 6 potatoes – grated
- 4 onions – grated
- 4 turnips – grated
- 1 bunch of celery, finely chopped (including leaves)
- handful of chopped parsley
- 2 cans of tomato and onion mix
- 2 l vegetable or chicken stock.
- salt and pepper
- 1 packet of white onion soup powder (optional)
- Shallow fry the onions and celery in a little bit of oil (do not brown) using a low heat.
- Add, grated carrots, onions, potatoes, turnips, chopped celery leaves and parsley.
- Fry for about 2 minutes.
- Add the tomato and onion mix cans and vegetable or chicken stock.
- Simmer or moderate heat for about 2 hours or until all the veggies are soft and mushy.
- You can add more stock if you want. Remember, the soup needs to have lots of liquid at all times.
- Thicken with the white onion soup powder mixed with a little bit of water if you desire a thicker consistency.
- Adjust the seasoning with salt and pepper.
- Serve with cheesy toasts or homemade vetkoek.
*** You can also add some shredded spinach, chopped green beans, finely diced red, green or yellow pepper, shredded cabbage or even some chicken pieces or lamb potjie pieces (which will take a long time to soften but well worth the wait)