Garden Glut Soup Recipes

GARDEN GLUT SOUP

Steps:

• Peel and roughly chop the onion on a chopping board, then place in a large bowl.
• Trim and roughly chop the celery and leek (make sure you wash it really well), then peel and finely chop the garlic and add it all to the onion.
• Place a large pot on a medium heat and add 2 tablespoons of olive oil.
• Once hot, add all the chopped vegetables, turn the heat down to low and cook with the lid askew for 10 to 15 minutes, or until tender, stirring occasionally.
• Peel the potatoes using a Y-shaped peeler, then chop into rough 2cm chunks and place in the empty bowl. Chop the courgettes into rough 2cm chunks and place in the bowl with the potatoes.
• Fill and boil the kettle.
• Once the vegetables are cooked, add the potatoes, courgettes and a tiny pinch of sea salt and black pepper.
• Crumble the stock cube (if using) into a measuring jug and carefully top up to 1.4 litres with boiling water and stir until dissolved. Carefully pour the hot stock into the pot.
• Turn the heat up to high and bring to the boil, then reduce the heat to medium-low and cook for 15 to 20 minutes or until the potato is cooked through.
• Add the peas or beans and the spinach and cook for a further 4 minutes, or until the peas are tender.
• Carefully remove the pot to a heatproof surface and leave for a minute or two to stop bubbling.
• Carefully blitz with a stick blender until smooth (use a tea towel to protect your hands from little splashes). Have a taste and add a tiny pinch of salt and pepper if you think it needs it.
• Pick and roughly chop the mint leaves, discarding the stalks.
• Carefully ladle the soup into bowls and sprinkle over the mint. Delicious served with homemade croutons (see tip below).

GARDEN VEGETABLE SOUP

Steps:

• In a large kettle or Dutch oven, combine all ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 hours or until vegetables are tender, stirring occasionally. Discard bay leaf.