Food & Craft

Half the Garden Soup

  • Start with half the gardenStart with half the garden
  • Carrot, beetroot, peas & broad beansCarrot, beetroot, peas & broad beans
  • Courgette & cabbageCourgette & cabbage
  • Cooking the onions and tomatoesCooking the onions and tomatoes
  • Half the garden soup, ready to serveHalf the garden soup, ready to serve


  • 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


  1. Slice the onions and sweat, covered, in the olive oil for 5 minutes or so until softened.

  2. Meanwhile skin the tomatoes by covering in boiling water and leaving for a minute. The skins will fall off if the tomatoes are ripe.

  3. Roughly chop the tomatoes and add to the onions. Cook gently for 5-10 minutes until pulpy and thickened.

  4. Add the water and a little seasoning.

  5. 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.

  6. 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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