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Soup for the Sick

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I made up a gorgeous veggie soup the other day because my sister was sick. It is a really nice alternative to a stew or a thick soup it feel nourishing and you don't really need any bread. Great for sick kids, my sister is feeling much better now.

I made up a gorgeous veggie soup the other day because my sister was sick. It is a really nice alternative to a stew or a thick soup it feel nourishing and you don't really need any bread. Great for sick kids, my sister is feeling much better now.

Ingredients

Serves: 4

Metric Cups
  • 4 carrots
  • ½ sweet potato (golden)
  • ½ large kabocha pumpkin
  • 1 leek
  • 4 tablespoons orange juice
  • 3 tablespoons butter
  • extra virgin olive oil (a glug, roughly around 6 tabs)
  • 5 leaves fresh sage (if you have some around)
  • 1 teaspoon fresh thyme (leaves)
  • 1 litre vegetable stock
  • 4 carrots
  • ½ sweet potato (golden)
  • ½ large kabocha pumpkin
  • 1 leek
  • 4 tablespoons orange juice
  • 3 tablespoons butter
  • extra virgin olive oil (a glug, roughly around 6 tabs)
  • 5 leaves fresh sage (if you have some around)
  • 1 teaspoon fresh thyme (leaves)
  • 1⅘ pints vegetable broth

Method

Soup for the Sick is a community recipe submitted by confest_lover and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Chop all the veg fine/chunky "in walnut shapes?". You don't want it too chunky other wise it takes too long to cook and the colour and nutrients fades.
  • Cook with the orange juice, evoo, butter, thyme, sage and season with s&p, cook until tender but not totally cooked.
  • Then add hot stock and cook until soft. You can have it as is, or blend it until smooth (this is a good tip for kids as they are more likely to eat it if it doesn't have "chunky bits".)
  • Serve warm with or without bread.
  • Chop all the veg fine/chunky "in walnut shapes?". You don't want it too chunky other wise it takes too long to cook and the colour and nutrients fades.
  • Cook with the orange juice, evoo, butter, thyme, sage and season with s&p, cook until tender but not totally cooked.
  • Then add hot stock and cook until soft. You can have it as is, or blend it until smooth (this is a good tip for kids as they are more likely to eat it if it doesn't have "chunky bits".)
  • Serve warm with or without bread.
  • Tell us what you think