This is a soup that consists of 10 different types of vegetables and became a reality at the Hollies Day Centre in Musselburgh Scotland on February 07, 2018. It’s a result of using fresh seasonal vegetables bought at Wilson’s Grocery, in Musselburgh, and fresh produce donated to us from Cook-Inn Musselburgh on Sunday 4, 2018. It was Alison Reid, our patisserie expert, who suggested the name Veggie 10 which we thought was fitting and  we laughed about it not realising that this was a milestone in soup making.

The icing on the cake, or the ‘ultimate veg’, was cucumber. This vegetable has not been used in soup making at the Hollies prior to this and I decided to try a little. It was absolute astonishment, mixed with excitement, as we waited in deep anticipation for the final product and what the staff, volunteers, and service users would say about the soup. It went unnoticed because the soup also had courgette which masked the cucumber. Victory day for Hollies Kitchen Musselburgh for arriving at the Scottish Government, and NHS Lothian, target of 5-A-Day portion of fruit and vegetables. Well, at least, the vegetable part was taken care of.

[Cooking time: 45-60 minutes]                                                                                               [Cover: 40-45]

Ingredients

Vegetables

1 kg chopped onion

0.050 g chopped parsley

1 kg diced carrot

0.30 kg diced parsnip

1 kg diced celeriac

1 kg chopped celery

0.50 kg chopped white cabbage

0.50 kg chopped kale

0.030 kg chopped cucumber

0.50 kg chopped courgette

0.70 kg chopped turnip

Others

0.040 kg of margarine (or 0.020 kg of vegetable oil for vegans)

14 gluten free vegetable cubes

0.010 g of salt

6-7 Litres of water

Preparation

  1. Sweat the onion and parsley in a big pot until an almost transparent colour is obtained (onion).
  2. Add the celery, celeriac, carrot, and turnip to the pot. Place the vegetable cubes in a large plastic jug, or bowl and added 2 litres of hot water. Use a little of the water to dissolve the cubes first before adding the rest. Add the stock to the pot and another 2 litres of boiling water and bring to the boil. Allow to simmer for 8-10 minutes.
  3. Add the rest of the vegetables, salt, and the remaining 2-3 litres of boiling water and leave soup to simmer for 25-30 minutes to ensure vegetables are tender. Remove from the heat and serve with bread or rolls.