I am obsessed with making vege soup lately, especially after discovering Ray McVinnie's recipe for a yoghurt and mint topping that takes vege soup from yum to absolutely delicious!!! It is so good on a winter's night with copious amounts of cheese on toast. This recipe makes heaps- if you are making some for you and some to share then about 3 soup ladles full is enough for 1 adult. You should get enough out of this recipe for about 6-8 adult servings.
4 carrots peeled and chopped
few sticks of celery chopped2 onions finely chopped
4 cups chicken stock4 large potatoes peeled and chopped
4 frozen spinach portions (I buy Talleys from the supermarket)
Ray McVinnie's yoghurt and mint soup topping recipe (enough for 4 soup servings)
100ml olive oil
1 clove garlic, peeled and finely chopped
zest of one lemon
quarter cup coarsely chopped flat leaf parsley
3 tablespoons chopped mint
salt and pepper
150 ml plain unsweetened yoghurt
1. Pour a couple of tablespoons of olive oil into the bottom of a large pot. Chop up the onions, celery and carrots and cook in the pot for about 5 minutes or until onion is clear.
2. Pour in your chicken stock and bring to the boil.
3. Add your chopped potatoes and frozen spinach. Bring back to the boil and simmer for about 30-40 minutes until veges are well cooked. You may need to add a little water if your stock doesn't quite cover your veges.
4. When cooked, lightly mash your veges.
To make the olive oil topping - mix the olive oil, garlic, lemon zest, parsley and mint in a bowl. Season with salt and pepper and mix well.
Serve the soup with a large dollop of plain unsweetened yoghurt and plenty of the oil mixture on top.