25/01/2022
Vegetable Soup:
I got asked for this one a few times so here's how I do it.
Ingredients: 3 carrots, 1 whole celery if small, less if big, same with leek, 2~3 potatoes. Equal quantities of these vegetables. 1 small parsnip or half if big, half a courgette & 4 cloves garlic, fresh herbs if you have them. Please see photography for ingredients. 2 litres of stock (2,000ml/just under 4 pints) (see instructions on pack of stock you use). Real butter about 25grams & good quality oil about 2 tablespoons.
Method: Melt butter & oil, add chopped onion & cook gentle for a good 5 mins, add chopped garlic while your chopping leeks & add. Stir regularly. Chop leeks and add & continue to cook these for 5~7 mins but don't brown. Add all the other vegetables & cook for 5 mins. Add stock & a little black. Pepper about quarter a teaspoon & bring to the boil & reduce heat to low around mark 3 simmer only until carrots & potatoes are cooked soft. Leave off heat for a bit & blitz. Taste for salt (I only use himalayan or celtic sea salt). Enjoy...
