This is one of my own recipes. It’s one of those that never tastes the same twice as I use up what ever veg I have at the end of the week. It is a great one to experiment with using different veg and flavourings. You can really spice it up by adding chilies or add a nice salty tang by using some soy sauce or liquid aminos. The best this is be creative and taste as you go.
Using all the ingredients in your veg box this week you can make a delicious winter soup. You only need a bit of olive oil, a stock cube and some seasoning and herbs to add some extra zing.
Put a healthy glug of oil in a pan, Add 1 or 2 peeled and chopped onions. Cook on a low heat with the lid on so they sweat, stir occasionally so they don’t stick. While they are cooking peel and dice, a couple of potatoes, carrot s half a swede and half a celaraic.
Put the potatoes in a separate pan and part boil so they start to cook.
Add the carrots, celariac and swede to the onions. Season with salt and pepper. At this point you can add other herbs or spices, even curry powder; experiment to give you some interesting flavour variations!
Add a little more oil if needed. Stir occasionally. Keep on a low heat. Peel and cube a beetroot and a Parsnip. (for extra flavour roast them in the in the oven with a little olive oil for about 45 mins before adding to the soup)
Add a few chopped leaves of the cabbage and a handful of halved mushrooms. Stir.
Add the potatoes and mix up half a pint of hot water with a stock cube or bouillon powder. Pour over the veg in the pan. Bring to the boil and allow to simmer until all the veg is tender, add more water if needed. Season with Salt and pepper to taste.