Vegetable Soup with step by step photos - for Matty
Step 1: In a large pot drizzle some olive oil. Wash and slice 3 small potatoes and 2 cups of leeks. Add them to the pot and turn it on to fry the vegetables.
Step 2: Wash and dice a zucchini (small marrow), 1 large carrot, and one bell pepper, and add to the pot. Fry these on a medium/high temperature until the leeks are green and soft, stirring with a wooden spoon often.
Step 3: Chop up a cup of tomatoes and add them to the pot, stir well. Add some salt and black pepper (I use Himalayan Pink rock salt). Cover the cooking veggies with 1 liter of boiled water / or a liter of bought beef stock / chicken stock / veggie stock (whatever takes your fancy). Bring it to the boil so it's bubbling.
Add stock cubes if you're using plain water. Add 2 beef stock cubes / or / 2 teaspoons Bovril / or / 2 teaspoons of Marmite (for vegetarians)
While this comes to the boil chop up 2 sticks of celery (fresh or frozen, it doesn't matter), and as I had beetroot stalks I chopped those up and added them too (rich in vitamin K). Add that to the pot.
Measure out 1/4 cup of lentils, and 1/4 cup of pearled barley, and add those to the pot too.
Step 4: Add another liter of water and simmer with the lid on for 2-3 hours (until all the vegetables are cooked). For a chunky soup simply roughly mash the ingredients so they're broken up. For a smooth soup put through a blender or use a stick blender.
Add 1/2 teaspoon curry powder and stir in well, and more salt and pepper, a dash of paprika, and if you have Vegemite or Marmite, add another teaspoon. Stir well and let simmer for another 10 minutes.
If you don't have lactose intolerance add a tablespoon of butter and stir in well, this helps the body absorb the fat soluble vitamins. (Do NOT use margarine.)
Serve in bowls or mugs, and enjoy with crusty bread or toasted tortillas.
Makes enough for 6 adults.
** Add any other vegetables you're fond of, this serves as a guide only.