1. Peel and chop all of the vegetables, except for the onion and
garlic, into evenly sized chunks. To make this step super simple,
we'd recommend using the Chopping Bowl Attachment of the Dualit 700W
2. Peel and chop the onion and garlic. Coat the bottom of a
large saucepan in olive oil, and gently fry the onion and garlic
3. Add in the chopped parsnip, carrot, brussel sprouts, swede,
spinach and green beans. Stir until well mixed with the garlic and
4. Add two thirds of the water and crumble in the stock cube,
the tomato puree and worcestershire sauce. For a twist, also add
curry powder (optional).
5. Turn the heat up to high and bring the stock to a boil. As
soon as large bubbles appear, reduce the heat and allow to simmer
for 20 minutes.
6. After 20 minutes, add the potatoes and chopped fresh parsley
and allow to simmer for another 20 minutes. Ensure that the liquid
in the saucepan covers the potatoes - if required, add the
remainder of the water.
7. After 20 minutes, check that the potatoes are soft. If these
have cooked through, remove the saucepan from the heat and, using
the Dualit 700W
Hand Blender, partially blend the soup. Continue to blend until
you have reached your preferred consistency - your soup can have a
smooth or chunky texture.
8. Serve immediately!
- Any left over COOKED meats can be sliced and added to the
saucepan during the last ten minutes of simmering,
- A little cream can also be added to make your soup a litte more
rich and luxurious.
- To make the perfect croutons for your soup: toast seeded bread
in the Dualit Mini Oven or Dualit
then chop into 1 inch pieces.