On a crisp day (and boy have we been getting some of those this spring), there’s nothing better than a bowl of soup. This is a recipe I fall back to again and again because it’s so simple. I like to serve it with soda bread on the side or a crusty slice of French baguette.
Ingredients & Method
– 1 small onion
– 1 small leek (1/3 of a big one)
– 1 clove garlic
– 1 carrot
– 1 parsnip
– 6-7 florets of cauliflower
– Handful of peas
– Mixed dried herbs (like oregano, thyme, parsley, any tbh!)
– 1/4 tsp paprika
– Salt and pepper
– 1 tbs plain flour
– Approx 500-700 ml chicken or vegetable stock
– 50 ml double cream (optional)
1) Peel and chop all of your veggies apart from the peas, onion, leek and garlic. Dice as small as possible (1cm cubes should do).
2) Heat a large saucepan on medium heat and drizzle in your preferred oil. Finely chop your onion, leek and garlic clove. Add to the pan and sizzle for a few minutes, stirring occasionally.
3) Add in your diced vegetables and peas and allow them to sweat down a bit. Cook over the medium heat for about 5-7 minutes. Next add in the plain flour and stir. Add in your stock and stir to combine the flour with the liquid. Add in your herbs, paprika, salt and pepper. Bring the soup to a rolling boil before turning it down to a low simmer for 45 minutes. Add more water if the soup starts thickening too much for you.
4) Get your handheld blender and blend the soup until smooth. Stir in the cream and keep on a very low heat until you’re ready to serve. Preheat your bowls by pouring some hot water in them five minutes before serving. Empty the water from your bowls and ladle in your soup. Top with croutons and a sprinkling of cheese.
Baking Cupboard Journal 