Friday, 30 November 2012


“Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.” - Bobby Flay
For Food Friday, a favourite soup that can be adjusted according to what season it is and what vegetables you have available at the time. Feel free to mix and match vegetables and to experiment! Serve with crusty, toasted bread.
Mixed Vegetable Soup

2 onions, finely chopped
1 tablespoon olive oil
2 cloves crushed garlic
2 carrots
2 zucchini
A handful of green string beans
1 leek
1 potato
1 tomato
6 small mushrooms
Black pepper
Salt to taste
Pinch of nutmeg
Pinch of ground coriander seeds
Pinch of ground cardamon
Chicken stock (can substitute with water if vegetarian)
Roasted pine nuts and parsley (optional)
Boil a chicken carcasse in two litres of water for a couple of hours, topping water as required. Sauté onions in the hot oil in large saucepan until soft. Add garlic and after a few seconds add the finely chopped mushrooms. Then, toss in all the vegetables. Sauté for a further 10 minutes. Add pepper, spices and enough stock (or water) to just cover vegetables. Bring to the boil and simmer for 30 minutes or until vegetables are cooked. Garnish with parsley and pine nuts, if desired.
This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.


  1. that looks so delicious
    but its been a bit too hot for soup this week ;-)
    especially when one lives without airconditioning

  2. can i have a bowl, please? :)
    getting to be a bit cold around here...this is perfect!

    thanks so much for sharing and linking over at Food Friday!
    happy weekend!

  3. first, i love the photo! the background is perfect for this dish. how did you do that?:p

    our vegetable soups here are very different, especially the spices. looks good!