This vegetable soup is super easy to make and a great way to use up all sorts of left over vegetables: I’ve made it with kohlrabi, beetroot, jicama, turnip, butternut squash and every combination tasted just as yummy. So get creative and come up with your very own version of it. If you prefer you can also puree it to your liking just before you add the cheese.
My kids’ favorite vegetable soup (serves 4)
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tbsp thyme leaves
2 cups (500ml) tomato puree (passata)
4 cups (1l) chicken or vegetable stock
2 carrots, peeled and grated
1 zucchini, grated
2 parsnips, peeled and grated
1 sweet potato, peeled and grated
sea salt and cracked black pepper
1/3 cup pecorino or any other hard cheese, grated
Heat the oil in a large saucepan over medium heat. Add the onion, garlic and thyme and cook for a few minutes until the onions have become translucent and soft. Add the tomato, stock, carrot, zucchini, parsnip and sweet potato. Cover and bring to the boil. Reduce the heat and allow to simmer for 15 minutes or until vegetables are tender. Season to taste with salt and pepper and serve in bowls topped with cheese.
