Peri peri vegetable soup (easy soupmaker recipe)
- Jan 3, 2025
- 1 min read
A delicious soup with just the hint of a "kick", great for using up whatever veggies you have in the fridge. I made mine in late December just and was using up the vegetables from our Christmas dinner.
Ingredients
1 large red onion
3 cloves garlic
2 tablespoons olive oil
About 3 cups / 750 ml chopped vegetables. I used:
5 small carrots
1 large parsnip
1/3 swede (or "turnip" depending on where you're from, the large yellow vegetable not the small white one)
12 brussels sprouts
2 rounded teaspoons of peri peri salt and 3 rounded teaspoons of vegetable bouillon powder dissolved in 1.3 litres of hot water
Chop the onions and garlic and fry in the oil until starting to soften. Put into soupmaker (include any leftover oil in the pan)
Wash / peel vegetables as appropriate and chop into largish chunks. Add to soupmaker
Pour in the liquid until you reach "fill level"
Cook on the "smooth" setting
When finished at the rest of the liquid and stir
This soup can be eaten immediately or frozen for up to 3 months
The peri peri vegetable soup looks like a great mix of comfort and flavor, especially for colder days. I enjoy simple recipes that do not require too many ingredients but still feel satisfying. While putting together a food and nutrition assignment, I relied on assignment editing service to help tidy up my final draft before submission. This recipe is a nice reminder that healthy meals can also be easy and enjoyable to make.