It happens to us all, we returned from weekend break and realised all our veg was almost on the turn! There was quite a lot and throwing it all away seemed wasteful, instead i picked up a few extras from the supermarket and turn it all into a wonderful, fresh soup. For this recipe it is best to use whatever veg you like and include as many of the flavour extras as you can. Simply follow the method and make sure you have a hand blender at the ready!
- Cooking oil of your choice (for frying)
- 800 ml Vegetable stock
- Créme Fraiche
- Salt and pepper
Extras for flavour:
- Fresh Coriander
- Fresh Parsley
- Juice of 1 Lemon
- 1 cm piece of fresh Ginger
- Smoked Oil
- Chilli Oil
Veg in this recipe: 1 Onion, 2 Carrots, 6 Potato , Cavalo Nero, 1 Parsnip, 2 Broccoli heads, 1/2 Cabbage, 1 bag Spinach.
- Cut all root veg into approximate 1cm pieces and roughly chop all greens. Begin cooking by frying the root veg in a little oil until they brown and soften on the outside, then add the greens. You may need to use two pans for the frying at first to ensure everything is evenly cooked.
2. Season the veg with a lot of pepper and a little salt (bear in mind the stock will also contain salt). Pour in the stock bit by bit and cover the pots to allow steam to produce and continue cooking all the veg. Once everything has softened add in your herbs, ginger and a squeeze of lemon. Make sure you save some of the coriander and parsley to garnish when serving.
3. Now that everything is soft, blend to the consistency of your choosing. If it seems to thick add in some more stock. Then mix in the creme fraiche, smoked oil and chili oil, season with salt and pepper to taste.
4. Serve with crusty bread, a dollop extra of creme fraiche and a generous helping of herbs.