Soup of the Month
A series of simple soup recipes – a new one every month. All the ingredients for the soups will be available in the shop in the month it’s published.
With chickpeas for extra body.
2 tbsp olive oil
2 medium onions, peeled and finely sliced
Salt and black pepper
2 small garlic cloves, peeled and finely sliced
1litre vegetable stock
3 bunches watercress (roughly 350gms)
400g tin chickpeas, drained and rinsed
1½ tsp garam masala
3tbsp plain yogurt – plus extra to serve
Bring a pan of salted water to the boil. Blanch the watercress for 2 minutes, until the tougher stalks are just tender. Drain and plunge into iced water. Leave for a minute and then gently squeeze out the excess water and roughly chop.
Heat the oil in a heavy-based pan. Add the onion and cook over a medium heat for 10 mins until soft but not coloured. Add the garlic and cook gently for another 2 minutes.
Add the stock and chickpeas. Check the seasoning and add salt and pepper to taste. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Blitz with a hand blender or food processor until smooth.* Stir in the garam masala and add the chopped watercress. Blitz briefly again until the watercress is finely chopped. Check the seasoning, add salt and pepper if required. Stir in the yogurt just before serving.
Top each bowl with a spoonful more natural yogurt.
*Watercress is usually available April to October. In the summer months you could serve this chilled by chilling down the chickpea mixture before adding the watercress.
ZINGY VEGETABLE & LENTIL
Simple, healthy, tasty and filling.
25g butter (or coconut oil for vegan version)
1tbsp sunflower oil
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and chopped
2 medium carrots, diced
2 sticks celery, thinly sliced
1 large parsnip, diced
1-1½ tbsp grated fresh ginger
100g red lentils
1 tbsp medium curry powder
1litre vegetable stock
1tbsp lemon juice
Heat the butter/oil in a heavy-based pan. Add the onion and cook over a medium heat for 5-10 mins or until soft then add the carrot, parsnip and celery and cook for another 5 minutes. Add the garlic and ginger and cook for a minute or so. Stir in the curry powder for another minute.
Add the stock and lentils. Bring to the boil then turn down the heat and simmer for 30 minutes, stirring occasionally.
Blitz with a hand blender or food processor until smooth. Stir in the lemon juice and chutney if used. Check the seasoning, add salt and pepper to taste.
Top each bowl with a spoonful of natural yogurt or sour cream and sprinkle with chopped coriander.
Our take on the classic Italian country vegetable soup.
3 tbsp olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and crushed
2 carrots, diced into 1cm pieces
2 sticks celery, diced into 1cm pieces
200g winter greens – discard stalks (e.g. cavolo nero/savoy cabbage) or other veg of your choice
1 medium sized potato, peeled and diced into 2cm pieces
1.5 litres chicken stock (or vegetable stock)
400g tin cannellini or borlotti beans, drained and rinsed
Good pinch of thyme (optional)
Salt & Pepper
Grated parmesan (or hard cheese substitute) to serve
Heat the oil in a heavy-based pan. Add the onion, carrot, and celery. Soften over a medium to low heat until soft and lightly coloured – 15 minutes or so. Add the potato, garlic, herbs and season with salt and pepper. Cook for a further 3-5 minutes. Add the chicken stock and the beans. Bring to the boil and then simmer for 10-15 minutes or until the potato is tender.
Meanwhile, bring a large pan of salted water to the boil. Blanch the greens for two minutes then drain and refresh them in cold water. Squeeze dry and then chop coarsely.
When the potato is tender stir in the greens. Return to simmer and adjust the seasoning to taste.
Serve with a good drizzle of olive oil and some grated parmesan.
Simple to make, tasty, filling and wholesome – just add some fresh, crusty bread for a simple lunch or supper.
1 large onion, peeled and chopped
4 garlic cloves, peeled and crushed
250g potatoes, peeled and thinly sliced
1litre chicken stock
1 bouquet garni
1 bag of curly kale or head of cabbage, de-stalked and shredded
250ml double cream, plus extra to drizzle if wanted
Salt and pepper
Heat the butter in a large pan, add the onion, garlic and potato and cook gently for 5 minutes. Add the stock and bouquet garni. Bring to the boil and simmer for 15 minutes.
Add the kale or cabbage and bring back to the boil. Simmer for 5 minutes and then remove from heat. Take out the bouquet garni and then blitz the soup with a blender (hand or table top). Put back on the heat, add the cream and check the seasoning.
Serve piping hot with a drizzle of extra cream if desired.