Vegetable Soup

Isn't it so that grandma's soups were the best? Grandma knew how to make her
soup. If there was a family occasion or you visited on a festive day, then it
was usual you found her in the kitchen making "Sunday Soup". That's what she
called it. Actually, it was just an excellent vegetable soup. I tried to remake
this traditional family recipe. I'll teach you how I did it: let's make
grandma's vegetable soup.

Servings: 4 Litre

Author:

Prep Time
30 minutes

Cook Time
1 hour

Canning Time
1 hour

Total Time
2 hours, 30 minutes

Course:

Soup

Cuisine:

Italian dutch

Keywords:

soup Vegetable winter warm

🧂 Ingredients

4 Litre Water
8 tbsp Broth powder
1/2 Cauliflower
1 Leek
3 Carrots
1 bunch Parsley
1/2 Celeriac

Instructions

1 The first step is to add the water to your pot and bring it to a boil. Add the
broth powder and boil until completely dissolved. In the meantime, you could cut
all the vegetables into small blocks/rings.
2 Add all the vegetables to the broth and let this boil for 10 minutes before
bringing it to a simmer. Simmer for another 50 minutes. Stir ones in a while.
3 After 1 hour your soup should be ready for serving. Add salt and pepper to taste
and enjoy! I took 2 servings out of the pot for this evenings dinner, the rest I
preserve for a future time.
4 I sterilized 3 x Mason jars of 1 Litre and I filled up the jars.
5 Make sure you leave an inch of space to the lid. This gives the soup space to
boil in the water bath process.
6 I added the lids and water bath this for 60 minutes on 100 °C.
7 After the water bath process, I carefully take the jars out of the water and let
them rest on the kitchen counter. I make sure that there is a tea towel under
it, so the hot glass does not get in direct contact with the colder countertop.
This prevent the glass to break. Leave the jars here for at least 24 Hours to
completely cool down. The lids will "pop" in this process, this means they are
sealed correctly. You can store them for 6 months like this in your pantry.
8 Buon appettito!