We had one just this week, (Wednesday), a cauldron of Vegetable soup was what i made, the recipe is available:-
Read Below:-
Please note this is all FREE FOOD...
Amounts not specified... the choice is yours to make the quantity you want but I have gone with what I used... This will make a large stock pot of soup plus a smaller pan and will feed around 30 – 35 people (in Mugs), in bowls about 18-20, but it will freeze.
1 bag of Potatoes (I used Charlotte),
2 Leeks, (Sliced at Angle)
1 butternut squash, (Diced)
4 Sweet Potatoes, (diced)
2 Red Onions, (Diced)
8 White Onions (Chopped into quarters),
6 Carrots (Diced),
1 Large Turnip (Diced),
Mixed Herbs,
Frylite.
1 Tbspn Apple Cyder Vinegar (with Mother), (optional)
5 Dashes of Worcester sauce
1 Broccoli Head
1 Head of Cauliflower
3 Carrots (Sliced)
1 Level tsp. of Tomato Puree,
6 Maggi Vegetable stock cubes
2 Maggi Vegetable Stock Pots,
6 pts. Of Cold Filtered Water (You can use cold tap water)...
1 tin of Borlotti beans and 1 tin of Cannelloni beans.
Salt and Pepper seasoning, (Ginger, Fennel, Chilli Flakes)
Please note to save time and fingers you can get the vegetables already prepared at your local supermarkets!!!
Method.
Heat the pan on a medium heat, then add the leek and diced potatoes, spray with the Frylite and gently fry until golden, add the butternut squash, red onion and sweet potato and do the same.
Add your seasonings and herbs at this point (I used dried mixed herbs).
Once browned slightly start to add the other vegetables, Turnip, Carrots, White Onions etc...
Now add your stock cubes, but mix the stock pots with 1/2pt. of Hot water stir until dissolved and add to the mix.
Cook on a high heat until boiling and then simmer for about 20 minutes.
At this point add the remainder of your ingredients, stir and using a small spoon taste to check flavour.
Once simmered, taste again.
Serve into warmed bowls, and your options for syns, or with a dollop of Fat Free Natural Yoghurt or Fromage Frais.