Winter Vegetable Soup

INGREDIENTS

Carrot

Celery

Onion

Potato

Garlic

Courgette

Leeks

Cabbage

Kael

Suede

Vegetable Stock

Rosemary

Thyme

Butter

INSTRUCTIONS

There is no real recipe here, you want to use roughly equal amounts of all of the Vegetables.

Chop up the Carrot, Onion, Leeks and Celery into chunky pieces.

Pop a large saucepan or Dutch oven onto a medium heat and add a knob of Butter.

Chuck in the Vegetables and season, be generous with the black pepper.

Stir the Vegetables, covering them in the Butter and roast them off until they have reduced by half.

While it cooks, dice up the Courgette into inch sized cubes.

Once the Carrot, Onion, Leeks and Celery has reduced down by about half, throw in the Courgette.

Next, take a bulb of Garlic, peel 3-6 cloves and dice them up fairly finely.

Pop the Garlic into the pan and stir into the Vegetables.

Stir through the Courgette and take a Suede and remove the hard skin.

Cut up the Suede into inch sized cubes, and then do the same with some potato, leaving on the skins.

Pop the Suede and Potato into a bowl and then dice up a a Cabbage pretty coarsely, roughly inch sized pieces.

Chuck the Cabbage into the pan along with a couple of good handfuls of Kael.

Wilt down the Cabbage and Kael for a few minutes then pop in the Potato and Suede.

Now all of the Ingredients are in, we want our Vegetable stock.

Pour in enough the cover the Vegetables, you can adjust later if you need.

To finish the Soup chuck in a nice handful of Rosemary and Thyme.

Then, you want to bring the Soup to the boil, reduce the heat to a good simmer and stick a lid on the pan.

Simmer the Soup for around half an hour before removing the Herbs and cook out for a further 20 minutes.

At this point you can adjust the consistency with more stock if you need, add a knob of Butter, taste the Soup for seasoning and adjust.

Give the Soup a really good stir through, and serve.

Enjoy