Find more recipes at farmersgirlkitchen.co.uk
Chunky Vegetable Soup (WW2 Ration Recipe)
A simple tasty and nutritious soup using common vegetables grown in the gardens and allottments in Britain duirng WW2.
Equipment
- chopping board
- Sharp knife
- medium bowl
- weighing scales
- Large saucepan
- Measuring spoons
- wooden spoon
- measuring jug
Ingredients
- 10 grams butter or margarine
- 100 grams leeks
- 200 grams carrots
- 200 grams swede
- 180 grams potato
- 100 grams cabbage outside leaves
- 1 tbsp flour
- 500 ml vegetable stock
- 1 tbsp finely chopped parsley
Instructions
- Prepare 100g (1 cup) leeks by slicing and washing thoroughly to remove any grit.
- Melt 10g (2 tsp) butter or margarine in a large saucepan. Add the cleaned sliced leek to the butter and saute gently.
- Peel and dice 200g (1½ cups) carrots and 200g (1½ cups) swede.
- Scrub 180g (1 cup) potato and dice.
- When the leeks are soft but not coloured it is time to add the other vegetables.
- Add all of the other vegetables except the cabbage and stir around for a few minutes.
- Add 1 tbsp plain (all purpose flour) to the pan and stir.
- Add 500 ml (1 pint) of vegetable stock stirring all the time.
- Cook for 20 minutes or until the vegetables are tender. Test them with the tip of a sharp knife to see if they are done.
- Wash 100g (1½ cups) of outer leaves of cabbage and shred.
- When the other vegetables are cooked, add the cabbage and cook for a further 5 minutes. Garnish with chopped parsley if liked.
- Serve Chunky Vegetable Soup with a slice of the National Loaf for the authentic experience. But any crustry bread goes well with this tasty soup.
Nutrition
Calories: 126kcalCarbohydrates: 25gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 566mgPotassium: 598mgFiber: 5gSugar: 8gVitamin A: 9207IUVitamin C: 38mgCalcium: 70mgIron: 2mg