Half the Garden Soup
- 1 tbsp olive oil
- 1lb white onions
- 1/2 lb red onions
- 1lb tomatoes
- 3 medium carrots
- 3 medium beetroot
- 3 medium potatoes
- A good handful of peas
- A good handful of broad beans
- 1lb courgettes
- A handful of shredded cabbage
- 1 pint water
Last week my mum was coming over for lunch, and I didn't know what to make. The garden was full of fresh vegetables, but nothing was jumping out at me screaming 'Eat me!'. So I resorted to leafing through cookery books, and stumbled across Hugh Fearnley-Whittingstall's Half-the-garden soup.
Ten vegetables (it's a soup that lives up to its name) and half an hour later and we had a delicious, hearty soup that was as fresh as just about anything I've ever eaten.
Slice the onions and sweat, covered, in the olive oil for 5 minutes or so until softened.
Meanwhile skin the tomatoes by covering in boiling water and leaving for a minute. The skins will fall off if the tomatoes are ripe.
Roughly chop the tomatoes and add to the onions. Cook gently for 5-10 minutes until pulpy and thickened.
Add the water and a little seasoning.
Add the carrots, beetroot and courgettes (all diced) and the peas and broad beans. Bring to the boil and simmer for 10 minutes.
Tip: The beetroot gives this a really sweet flavour - if you prefer your savoury food savoury you'll be better omitting it.
Add the finely shreded cabbage and cook for a further 5 minutes until just tender.
Serve with fresh bread or rolls and butter, and season with plenty of black pepper.
The Forager's Kitchen Fiona Bird
River Cottage Veg Every Day! Hugh Fearnley-Whittingstall
Odd Bits: How to Cook the Rest of the Animal Jennifer McLagan
Bread: River Cottage Handbook No. 3 Daniel Stevens