Vegetable soup on this cold wet Saturday, nearly all in season vegetables out of the garden, the pot simmering on the fire all day.
A very simple recipe – late winter and early spring in season vegetables – carrots, celery, leek, celeriac, cabbage, sweet potato, silver beet, sorrel, fennel, peas, snow peas, broccolini, lemon thyme, oregano all out of the garden (added more or less in that order), sauteed in local good olive oil for a bit of caramelisation. Then cooked madagascar beans (or any kind of bean) and some tomato passata made from last year’s tomato glut, salt and pepper. There is no Australian garlic around yet, but I have garlic greens in the garden, for adding in late. Parmesan on top.
Soup, at least, is comforting, as we head into yet another la Niña.
I absolutely love soup all year round, and will happily have it on all but the hottest of days! It really is a complete meal particularly with the addition of some pulses.
Me too Jo!
Whenever I make soup I think I’ve made enough for several meals! But no, it just seems to go quickly, it’s so easy to heat and serve.
Such a rich looking soup…..perhaps from simmering all day. I have sorrel in the garden and usually add it to stir fries or on top of miso soup, but will start adding it to veggie soups now. Although spring by the calendar, still cold here and definitely soup weather….central west NSW.
Sorrel is good in soup. Not too much, but that nice touch of sour balances it.