A SIMPLE GREEN SOUP

 

This super simple soup is both quick to make, very economical and comforting on a miserable day. Even if you’ve never made your own soup you can’t go wrong with this one. Remember that recipes are for guidance they are not set in stone so if you have other greens or have a shallot rather than an onion the use that. The results will vary every time you make it depending on what use.

 

Ingredients:

1 small onion

 

2 medium potatoes

 

3 good handfuls of green leaves (I used cauliflower, broccoli and chard leaves)

 

Frozen runner beans (these are home grown from last season but commercial frozen beans or even peas will also work)

 

Homemade vegetable stock (frozen in cubes) or a good quality vegetable stock/bouillon cube

 

Small handful of fresh herbs (I used chives and oregano but whatever you have)

 

A good handful of rocket

 

Salt & black pepper to taste

 

Rape seed or olive oil (alternatively use a mixture of a knob of butter with a little vegetable oil)

 

 

 

Method:

Chop the onion

Chop the potatoes into small cubes

Chop all of the leaves

 

Add to a small amount of oil in a large saucepan and gently sauté until the onions and potatoes start to cook. Add the beans and shredded leaves. Next add the stock and chopped herbs and enough water to completely cover the vegetables, just be aware of adding too much water at this stage in case the end result is too thin.

 

Simmer for around 10 minutes, testing the potatoes and green beans to check they are soft.Remove from the heat and pour the entire mixture into a liquidiser and process until smooth. Return the soup to the pan and bring gently back to simmering point. If it’s too thick slacken with some extra boiling water, add salt and pepper to taste. It’s easier to calculate how much seasoning is required when the soup is basically finished, adding while cooking sometimes means it’s too salty.

 

Measurements used are approximate and will serve 4 people but proportions are easily adjusted to serve more people. Any leftovers can be covered and kept for a couple of days in the fridge.

  

Serve with crusty bread. A swirl of cream or plain yoghurt is a nice addition if required.