Cajun Vegetable Soup Recipe

This recipe came about for two reasons

1) My daughter Emily has a really bad cold and what appears to be a very sore throat and doesn't want to eat any of her favorite foods.

2) We're going away for a couple of days and have a load of vegetables left over from our organic box delivery that needed to be used up.

This recipe can be pretty much adapted to use any spare vegetables that you have lying around.

Equipment

• Saucepan or Casserole (if you want to make a lot)
• Hand Blender

Ingredients

• 1 Onion
• 1 Clove of Garlic
• 1 Large Potato
• 1 Large Parsnip
• 4 Large Carrots
• Cajun Seasoning
• 1 Litre of stock or water
• Milk
• Butter and Olive Oil

Recipe
Finely chop your onions and garlic.

Add the butter to the saucepan and melt over a low heat on your hob. Add some olive oil.

Add the garlic and onions and mix well with a wooden spoon to ensure that they get a good coating of butter and oil.

Put the lid on the saucepan and leave to sweat for 5 minutes. The onions should soften but not burn.

Peel the potato and chop up to little pieces. With the parsnips and carrots, simply scrub to remove any dirt and chop into little pieces.

Add the potatoes, carrots and swedes to the onions, put the lid back on and leave for another 5 minutes to allow all the vegetables to soften.

Add 1 teaspoon of Cajun seasoning to the soft vegetables and mix in thoroughly and cook for another minute.

Add your litre of vegetable stock to the mixture. If you don't have time to make stock (and who does?), I suggest using Swiss Vegetable Bouillon which is an excellent substitute.

If you like your soups a little creamy, add a splash of milk.

Leave the soup on a rolling simmer for half an hour. This is where you get a tiny stream of bubbles appearing.

After half an hour, either pour into a blender or use a hand blender to get it to the consistency that you like.

Serve and Enjoy