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Soup from left over Vegetables
5 from 6 votes

Soup from left over Vegetables

This makes a gorgeous celery soup. You can replace a large amount of celery with another vegetable. This soup will serve 4 as an entrée. ( appetiser)

Servings: 4
Course: Soup

Ingredients

  • 250 gm onion diced onion
  • 2 cloves garlic crushed
  • 250 gm potato peeled and diced
  • 3 prigs thyme chopped
  • 800 gm celery washed and chopped leaves etc are ok
  • 5 gm salt
  • 5 gm black pepper
  • 1 litre chicken or vegetable stock or broth
  • 60 ml olive oil
  • 1/4 cup feta cheese Danish
  • 1 in chorizo sausage diced or sliced and cuthalf
  • 1/2 cup barley or farro or pinenuts, cooked
  • 2 tablespoons parsley chopped, or baby herbs
  • 1 tablespoon olive oil
  • 1/4 cup feta cheese Danish
  • 20 ml olive oil extra

Instructions

    Cup of Yum
  1. Heat a medium pan on the stove. Add 3 tablespoons of olive oil and the onion and garlic and sweat till starting to soften (5-8 minutes)
  2. Add the thyme, potatoes and roughly chopped celery. Continue to cook for 5 minutes.
  3. Add the stock and simmer on low for about 20 minutes. Add salt and pepper and blend till very smooth ( you could use a hand mixer or processor.)
To make the topping.
  1. Heat a non stick fry-pan till very hot. Add the oil and the Chorizo and sauté till the chorizo starts to release oil and get caramelized. Then add the barley ( or nuts) and toss till starting to colour slightly and get crisp. You can mop up some of the chorizo oil in the pan if you like but I think it gives the sprinkly bits lots of flavour. Sprinkle in the parley and stir. Keep warm
  2. When you put soup into each of the bowls, sprinkle with the chorizo and barley and then crumble some of the feta and serve.