This one is the all vegetable version of Chicken Ragu Soup. The more types of vegetables you put in, the richer and tastier the ragu will be. Avoid vegetables like zucchini or leafy vegetables that turn to mush. You may put in a couple of segments of tomato at the end along with the parsley. Chop the vegetables uniformly. This will ensure even cooking and give a pleasant appearance to the dish. Begin with the denser vegetables and gradually add the softer ones. You can use a commercial vegetable stock, I find these have aftertaste so I use water. I am of similar opinion of bouillon cubes and flavour packets. Every one gives an artificial taste to the food and those of us who are not used to it will find it unpleasant. Add the vegetables sparingly; you really need less than you think you need. A bit of this and a bit of that will quickly become a lot. If you don’t wish to eat the same soup for four consecutive days, don't make more than you need. This is a bulky soup, I don't think it needs a dumpling. Don't freeze this, freeze only clear stock. Reheat as much as you can consume, that way the rest of the soup will stay close to what it was on the first day. By rule, reheat soup slowly; bring it to the boiling point, but never let it boil. Boiling destroys even the best of soups.



Vegetable Ragu Soup

3 Tbsp olive oil
1/2 onion, finely chopped
2 cloves of garlic, crushed
salt to taste
3 carrots, chopped
1/2 celery root, chopped
1 cup wax beans, chopped
2 parsnips, chopped
2/3 cup cauliflower florets
1/2 cup broccoli florets
2 sprigs of celery leaves
1/4 yellow bell pepper, diced
1 heaping Tbsp flour 
2 pinch Hungarian paprika
4 cups of COLD water
ground pepper to taste
2 sprigs of parsley, chopped

• Heat the olive oil in a large pot.
• Turn heat down to medium and add the chopped onions. and the garlic.
• Sprinkle with the salt and sauté until transparent.
• Start adding the chopped vegetables, lightly salting them as you add them to the pot.
• Gently stir after each addition.
• Sauté until the vegetables soften, but not mushy.
• The salt and the sweat from the vegetables should provide enough moisture, but if you are concerned about browning, turn down the heat and add a few tablespoons of water.
• Add the flour and the Hungarian paprika and stir.
• Add the cold water. Not hot, because you want the flavours in the soup.
• Bring it up to a very slow simmer.
• Maintain the slow simmer; do not let the soup come to a full boil. Do not cover pot.
• Cook until the vegetables are tender.
• Adjust the salt and add the ground pepper and the freshly chopped parsley and serve. 

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