I love soup, especially when it’s getting colder.
Soup is a favourite of many Belgians. A lot of cities have soup bars where you can get some warm goodness for lunch. There are simple soups, like the one I’ll be giving you the recipe for, and more elaborate ones with pasta, peas, prawns and so on to make it a dish on its own.
I am told I have a strange way of making a simple soup! Judge for yourself.
My method is a mathematical one. Here’s the equation:
Main vegetables + onion + water + stock cubes
Now for the amounts. The main vegetables can be anything. I weigh them peeled and diced. For the onion, I take ¼ the amount of weight of the main vegetables, also peeled and diced. Next ingredient is water, in ml for the weight of main vegetables and the weight of the onions times 1.5 (except for tomato soup where I add the same amount of water). The last thing I need are stock cubes: I usually use reduced fat chicken stock cubes.
Don’t worry if it doesn’t make sense right now, it will (I hope) when you see the ingredients list and method below. One thing is certain: it makes the most yummy, smooth soup every time again, no matter what vegetables are used.
I hope you’ll try this method and love to hear what you think of it.
- 800 g carrots, peeled and diced
- 200 g white onion, peeled and diced
- 5 l water
- 3 chicken stock cubes, reduced fat
- 2 tbsp olive oil
- Put a large pan on medium heat. Pour in 2 tbsp of olive oil.
- When the oil is hot, add the vegetables and sauté them for 5 minutes, stirring from time to time as not to burn them.
- Add the water and stock cubes, put the lid on the pan and turn to high.
- Once it gets to a fierce boil, lower the heat and leave to bubble for half an hour.
- Take your favourite machine, being hand-held mixer, food processor or blender, to puree the soup.
- Et voilà. Soup’s ready.
- Bon appétit!
- This kind of soup is ideal when you feel a bit hungry between meals.
- Serve with some croutons if you like.
- It is light, healthy and freezes well.
- All good reasons to try it.