Eugene writes a variety of articles on the Maven coalition network of sites, covering topics such as gardening, DIY, photography, and STEM.
This nutritious soup takes just over an hour to prepare (excluding the chore of washing up!). If you have a blender, it saves a lot of time if you pulp the vegetables first so that they cook quicker. The weight of the main ingredients isn't critical and I vary them from time to time depending on what's available.
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
1 hour 45 min
3 litres or just over 6 pints
- 1.5 pounds (0.7kg) tomatoes, halved
- 16 ounces (0.45 kg) celery, cut into 3 to 4 inch pieces
- 1 large-sized onion, cut into 4 pieces
- 4 medium sized carrots, diced
- 3 or 4 sweet or cooking apples (optional)
- 2 small cups rolled oatmeal
- 1/2 cup soup mix (lentils, chick peas, barley etc)
- 20 leaves or 4 heaped teaspoons fresh or dried basil (optional)
- 6 sprigs oregano (optional)
- Several cups of water to add to get the desired consistency
- 2 to 3 teaspoons hot chili powder
- 2 teaspoon or 1/2 clove garlic powder or fresh garlic
- 2 teaspoons turmeric powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon whole black peppercorns
- Put the soup mix into a bowl, and cover with water. Soak overnight, then drain the and rinse. You can also add rolled oats or dry coconut as a thickening for the soup.
- Wash all vegetable ingredients in cold water.
- Peel and remove all blemishes, spots, and yellowed leaves from the vegetables and dice into 2" pieces. Halve the tomatoes without removing the seeds, quarter the onion, and dice the celery. Drop the tomato chunks one by one into the blender. Repeat for the celery, onion, soup mix, and apples. You wont be able to fit all the ingredients into the blender, so blend portions at a time. Blend to the desired consistency, i.e. lumpy or smooth.
- While blending, add a cup of water to the blender. If you don't do this, sometimes what happens is that everything gets stuck to the walls of the blender and the blades just spin in air. While blending, there should be a "whirlpool" effect at the surface of the contents of the blender and everything should be spiraling downwards towards the blades. If the mixture seems to be stagnating on top and the blender motor sounds as if it is struggling, simply add more water. My blender has a 550 watt rating, so I throw tomatoes and celery into it whole—if your blender has a lower power rating, then chop the vegetables into smaller pieces to avoid stressing and overloading the motor.
- Add the garlic, chili power, and herbs to the mix and continue to blend.
- Empty the contents of the blender jug into a saucepan. Add water, if needed. You can make really thick soup, sort of like a concentrate, and then add water when heating up before eating. Stir thoroughly, bringing to a boil and simmering for 5 minutes. It's important to stir constantly—otherwise, the soup will stick to the bottom of the pot and burn, spoiling the flavor. Soup will also boil over once it reaches boiling point, so turn down the heat when it starts bubbling.
- When it's done, allow to cool, stirring every so often to avoid a skin forming on the surface.
- Stir before serving or storing to distribute any fibrous material from the vegetables through the mix.
Using Up Leftovers and Saving Money
Soup is a great way of using up leftovers. You know that dusty stuff at the bottom of the cereal or muesli bag which no one likes? This can go into the blender to thicken the soup. You can also use old vegetables like carrots which have become somewhat rubbery and other other odds and ends from the refrigerator. If you have any windfall apples, they can be sliced, cored, and added to the soup to give it a nice sweet and savory effect.
How Long Can I Store This Soup For?
This soup can be stored in a fridge for two weeks. However, I reckon it's important to sterilize the bowl or other container with vinegar and also give the lid a wipe with vinegar too. I normally add about 1/4 cup of vinegar to the bottom of the bowl which probably soaks through the soup and helps to keep it. Then, as you use the soup, keep ladling from the top until you get to the bottom so your always uncovering a new surface rather than scooping down on one side.
You can freeze it indefinitely—however, the water and solids tend to separate out, so it will need lots of stirring.
© 2013 Eugene Brennan
Eugene Brennan (author) from Ireland on August 30, 2019:
Hi Doris, I've no idea what type of apples they are, but they're cookers. Last year the tree produced over a hundred kilos, but very few this year (must be having a rest!).
Doris James MizBejabbers from Beautiful South on August 29, 2019:
This sounds like a very delicious soup, and I'll be prone to try it. What excites me about this hub is the photo of apples. Please tell me if you know what kind they are. They look just like some apple trees my dad had in our yard. They were small apples, and after ripening they were very sweet and the flesh was leathery. Great for eating or cooking. I could make a great pie or applesauce without a lot of sugar.
Our last tree fell during a storm and died, and I've been trying to find more of them, but nobody in my neck of the woods knows what they are. I would be ever so grateful to learn their name.
Black Butterfly2 on July 01, 2018:
This soup sounds really delicious recipe.
Eugene Brennan (author) from Ireland on February 21, 2018:
I don't actually weigh anything when making this, just roughly gauge the volume of ingredients. The ingredients also vary somewhat so each batch is different. I normally also add 2 small cups of rolled oatmeal. I have a head like a sieve as regards remembering things so the last time I made it, I forgot to buy celery and didn't put the carrots in, so it was somewhat bland! My favourite brand of tomato soup contains parsnips so I might add those the next time as an experiment. Anyway thanks for commenting!
Glenn Stok from Long Island, NY on February 21, 2018:
I tried this yesterday without the Apples and it was delicious. I didn’t have chili powder, so I used Cayenne Pepper instead. The next time I’m going to include Apples too, to see how it sweetens the flavor. But I actually like soup being not so sweet.
Eugene Brennan (author) from Ireland on October 08, 2013:
Thanks for the comment Linda! I tried adding a bunch of nettles to the mix when I made this soup again at the weekend. Nettles like all green leafy vegetables are high in iron and are reputed to have a high vitamin C content also. They are not strongly flavored (not pleasant but not unpleasant either and don't have an adverse effect on the taste. Unfortunately they turn the soup an unappetizing slime greenish brown color!
I also add a few sweet apples from a tree in the garden to the soup which has a nice sweet and sour affect. Must try some dandelions!
Linda Crampton from British Columbia, Canada on October 08, 2013:
This soup sounds tasty and easy to make, too. I love any recipe that has herbs and spices added!