A very basic dish that I find one of the most rewarding because its so easy-to-make and packed full of healthy nutrition without the preservatives added in processing. Also a great way to use up surplus organic vegetables, wild mushrooms and the remains of roast meat.
Soup can be enjoyed fresh throughout the year but also easily freezes well. From winter warming soup made from 40 garlic cloves or spicy chilli peppers (needs longer cooking time unless you want to blow your head off!), to feel-good potato and detoxing spinach. Asparagus (see green soup in photo below) is my favourite because I think it’s the tastiest vegetable in my garden but even easier is Tarator, a Bulgarian cucumber soup made with yogurt so no cooking required. In fact almost all vegetables can be transformed into tasty bowls, even the surprising radish was an amazing delight (pink soup in photo below).
I think soup should always accompanied by home baked bread and apart from Tarator, the vegetable soups are always variants of the following basic recipe:
Vegetable Soup serves 6
1 tbsp olive oil
1 organic onion, chopped
500g organic vegetables, chopped
500ml boiling water
1/2 tsp salt
Heat oil in saucepan and add onion. Fry gently until translucent.
Add chopped organic vegetables, water & salt. Boil and simmer for about 20 minutes until the vegetables are cooked (only 5 minutes for spinach and up to 2 hours for chilis)
Remove from heat and cool.
Blend and return to pan with cream & seasonings. Add extra water if too thick.
Reheat but do not boil.
Onion can be substituted with leek
Vegetables can be anything seasonal and fresh.
Instead of cream, add 2 chopped potatoes with the vegetables for a thicker soup.
Seasonings can be just salt & pepper or spiced up according to taste but good combinations are spinach & nutmeg, garlic & parsley, tomato & basil, carrot & coriander, potato & turmeric.
Refrigerate for 3-5 days or freeze for 6 months.