This soup is from the third weekly meal planner. It is for 2 people to have twice during the week. If you want to make it vegetarian, just leave out the salami, in which case you might like to add a handful of red lentils for the protein
The salami gives a good punch of flavour. You can whizz it smooth, or leave it chunky.
What you need to make Salami & Mixed Vegetable Soup
- 1 salami stick from pack of 4
- 150g onion, peeled and sliced
- 200g carrots, diced, no need to peel
- 100g swede, peeled and diced
- 300g potatoes, diced, no need to peel, give them a good wash, we don’t want any grit
- a bay leaf if you have any
- for the croutons
- 2 slices bread from value loaf
- tblsp oil
How to make Salami & Mixed Vegetable Soup
if you are following meal plan 3, the swede is using up some from that shopping list, so if you are not following the meal planner, use it if you have it, if you don’t it doesn’t matter at all
- Chop the vegetables quite small and put them all in a pan with the fine chopped salami. Saute gently until the vegetables are soft, add a little oil if you need it, but you should get enough from the salami.
- Add 1.5 litres water and simmer for 15 minutes.
- taste for seasoning and add salt and pepper as required
- While the soup is simmering, make the croutons. Put a little oil in a frying pan, add the bread cubes and fry gently until they are crispy. I like them with a sprinkle of salt. You may like to flavour them as in this post. Sprinkle a few croutons over the top of each bowl of soup. Add a swirl of cream or yogort if you have it and want to use it
Makes 4 servings
What changes can I make to this soup
You can add any veg you like to this soup,
- cabbage, finely shredded and cooked for just a few minutes in the soup at the end
- a handful of frozen peas and/or sweetcorn
- broccoli or cauliflower stems or stalks
- spinach or sorrel, wilted in at the end
- sliced mushrooms
if you have any, and you like it, you could add some chopped basil at the end, or some very finely chopped rosemary, a few shredded sage leaves or some fine chopped parsley
This soup is from the third weekly meal planner. It is for 2 people to have twice during the week. If you want to make it vegetarian, just leave out the salami, in which case you might like to add a handful of red lentils
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Servings: 4
Cost per portion 24p
Calories: 183kcal
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Ingredients
Soup
- 1 salami stick from pack of 4
- 150 g onion peeled and sliced
- 200 g carrots diced, no need to peel
- 100 g swede peeled and diced
- 300 g potatoes diced, no need to peel, give them a good wash, we don’t want any grit
- 1 bay leaf if you have any
Croutons
- 2 slices bread from a value loaf, cubed
- 1 tblsp oil
Instructions
- Chop the vegetables quite small and put them all in a pan with the fine chopped salami.1 salami, 150 g onion, 200 g carrots, 100 g swede, 300 g potatoes
- Saute gently until the vegetables are soft, add a little oil if you need it, but you should get enough from the salami.
- Add 1.5 litres and the bay leaf (optional) water and simmer for 15 minutes.1 bay leaf if you have any
- Taste for seasoning and add salt and pepper as required
Croutons
- While the soup is simmering, make the croutons. Put a little oil in a frying pan, add the bread cubes and fry gently until they are crispy. I like them with a sprinkle of salt. You may like to flavour them as in this post.2 slices bread, 1 tblsp oil
- Sprinkle a few croutons over the top of each bowl of soup. Add a swirl of cream or yogort if you have it and want to use it
Equipment Needed
Notes
If you are following meal plan 3, the swede is using up some from that shopping list, so if you are not following the meal planner, use it if you have it, if you don’t it doesn’t matter at all
- You can add any veg you like to this soup,
- cabbage, finely shredded and cooked for just a few minutes in the soup at the end
- a handful of frozen peas and/or sweetcorn
- broccoli or cauliflower stems or stalks
- spinach or sorrel, wilted in at the end
- sliced mushrooms
Nutrition
Nutrition Facts
Salami & Mixed Vegetable Soup with Croutons
Amount per Serving
Calories
183
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
2
mg
1
%
Sodium
161
mg
7
%
Potassium
635
mg
18
%
Carbohydrates
30
g
10
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
5
g
10
%
Vitamin A
8356
IU
167
%
Vitamin C
27
mg
33
%
Calcium
63
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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