Half the Garden Soup

Start with half the garden
Carrot, beetroot, peas & broad beans
Courgette & cabbage
Cooking the onions and tomatoes
Half the garden soup, ready to serve

Ingredients

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.

Prep: 15 mins Cook: 30 mins Serves: 6

Instructions

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.

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Monday 20 November, 2023 at 8:47am

I'm always on the lookout for new and creative ways to use the vegetables from my garden, and this Half-the-garden soup recipe caught my eye. It's amazing how a variety of fresh ingredients can come together to create a hearty and nutritious meal. I appreciate the simplicity of the recipe, and it's clear that the result is nothing short of delicious. It's also a great way to reduce food waste by utilizing all those veggies from your garden. I'm excited to try this recipe and enjoy a bowl of garden-fresh goodness. Thanks for sharing your experience with it!

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Tuesday 21 November, 2023 at 1:01am

I absolutely love the concept of "Half the Garden Soup"! It's amazing how you can create a wholesome and delicious meal using an abundance of fresh garden vegetables. Sometimes, when you have a surplus of veggies, it can be challenging to figure out what to make. Your story of finding inspiration in Hugh Fearnley-Whittingstall's recipe is relatable. I think it's fantastic that you were able to whip up a hearty and nutritious soup in just half an hour. It's a testament to the magic that can happen in the kitchen when you have fresh, quality ingredients at your disposal.

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