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.
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.
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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.
Further Reading
 River Cottage Veg Every Day! Hugh Fearnley-Whittingstall |  Bread Matters: Why and How to Make Your Own Andrew Whitley |  Odd Bits: How to Cook the Rest of the Animal Jennifer McLagan |  Flour Water Salt Yeast Ken Forkish |  Dough Richard Bertinet |
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