Mixed Vegetable Soup
I had a ball Friday night making this soup from scratch. I basically just added and added and came up with something awesome… I think so anyway! Heh.
Ingredients (makes about 3-4 litres of soup, can be re-heated)
- 2 x 400g cans of roma diced tomatoes
- 1 x 400g can of red kidney beans
- 1 large eggplant
- 2 large carrots
- 200g cup mushrooms
- 200g kalamata olives
- A teaspoon of crushed garlic
- Small handful of rosemary leaves
- Small handful of dill tips
- Tablespoon of dried basil
- A dash of sweet white wine
- A dash of extra virgin olive oil
- 750ml vegetable stock
- 250ml beef stock
- All-purpose seasoning (Masterfoods brand is good)
- Salt
Method
- Drain the red kidney beans, and rinse in cool water.
- Place beans and diced tomatoes in a large pot, and bring to the boil whilst adding the rosemary leaves and dill tips. Season generously with all-purpose seasoning.
- Bring heat of pot down to low and cover. Let sit, stirring occasionally whilst you dice the eggplant, carrots (peeled) and the mushrooms.
- Place the carrots in the pot and mix. Let sit, stirring occasionally.
- Heat a small amount of olive oil in a pan.
- Fry the eggplant, seasoning with a generous amount of all-purpose seasoning.
- When eggplant is browned, remove from heat, add to the pot and mix. Let sit, stirring occasionally.
- Add a little more oil to the pan. Fry the mushrooms, seasoning with a generous amount of all-purpose seasoning.
- Add garlic and wine to the pan and stir to mix with the mushrooms.
- When mushrooms are browned, remove from heat, add to the pot and mix. Let sit, stirring occasionally.
- Add dried basil to the pot and bring to the boil.
- Remove pot from heat, and process the mixture in a blender with the olives. Add the stock slowly to help the mixture blend into a chunky soup.
- Return the soup to the pot to reheat, bringing it to the boil. Add salt to taste.
- Serve, with rice crackers if desired.
Tags: blended, boiled, gluten free, pan fried, soup