Easy & Nutritious Gluten Free Vegetable Soup

The temperate season of Autumn, marking the transition from summer to winter begins officially this month, on September 23rd.

Here in Thurles, Co. Tipperary already the duration of our daylight has become noticeably shorter and our temperatures have cooled down considerably.

With ravenous children returning home, often wet and cold, from schools, and parents similarly returning from their workplace, the time is here once again for that delicious bowl of nourishing, cheery, warming home-made soup.

This delicious gluten free nourishing soup recipe, shown hereunder, serves 8 persons at a cost of less than €0.50c per generous portion.

Note: Forget your sachet packets of powdered Cup-A Soup etc., as all ingredients are available, fresh daily, from Dunnes Stores, in Thurles Shopping Centre.

Ingredients:
1 Large Potato.
1 Onion.
1 Leek.
1 Generous Knob of Butter
1 Bunch of Celery
2500 ml vegetable stock (We suggest Knorr’s Gluten Free Vegetable Stock Pot).
1 Head of Broccoli
6 Carrots
[You can of course substitute Broccoli / Carrots etc. with similar amounts of other vegetables. Experiment with your favourite vegetables or whatever fresh vegetables you have left available. You could try adding parsnip, swede, cauliflower, sweetcorn or peas.]

Method:
(1) In a large pot, melt the butter on a medium – low heat.
(2) Chop the onion, potato and leek and add them to the pot. Stir around for 1 minute or so, then cover with a lid and allow to sweat for 10 minutes.
(3) Chop up your remaining ingredients.
(4) Prepare your vegetable stock as per instructions.
(5) Then add your remaining ingredients and prepared stock to the pot.
(6) Bring the mixture to the boil, then reduce to a medium heat for about 40 minutes or until the vegetables are deemed tender.
(7) Use a stick blender to blitz the soup to a chunky or indeed a smooth consistency. (Whatever is your preference).

On serving, add salt or pepper to taste, or try a little cream.