4 1 onion, chopped
2 sticks of celery, sliced
3 carrots, sliced
1 small potato (about 125g (4 oz)), peeled and diced
1 tsp dried thyme
1.2 litres (2 pints) water
4 tsp high-quality vegetable bouillon powder
salt and freshly ground black pepper chopped fresh flat-leaf parsley (optional), to garnish
Put the onion, celery, carrots and potato into a large saucepan with the thyme, water and vegetable bouillon and bring to the boil.
Cover and simmer for 25–30 minutes or until the vegetables are very tender.
Blend or process until very smooth. Season with salt and pepper to taste (you won’t need much salt because the bouillon powder is quite salty).
Serve in mugs, or in warm bowls, with some chopped parsley on top.
VARIATION
Carrot and coriander soup v
You can buy cartons of this everywhere but it’s so easy and economical to make your own. Simply follow the main recipe but using 1 teaspoon of crushed coriander seeds instead of the thyme. Crush your own seeds with a pestle and mortar and enjoy their sweet orangey aroma, or use the ready-ground type for speed. Add a small bunch of chopped fresh coriander after blending.
Carrot and ginger soup v
Use 2–3 teaspoons of grated fresh root ginger instead of the thyme for this soup, which is warming, fragrant and uplifting, but not spicy hot.
Carrot and lemon soup v
For this refreshing soup, just add 1 teaspoon of finely grated lemon rind and 2 teaspoons of juice after cooking; taste and add a little more if you like.
Cauliflower soup with almonds
Cauliflower makes a beautiful creamy soup with a delicate flavour. Try it with the herb bread, quick and easy focaccia or hot garlic bread .
SERVES 4
15g (½oz) butter
1 tbsp olive oil
1 onion, chopped
1 potato (about 150g (5oz))
½ fairly small cauliflower (about 225g (8oz)), broken into florets
1.2 litres (2 pints) light vegetable stock or water
1 tsp vegetable bouillon powder
150ml (5fl oz) single cream (optional)
salt and freshly ground black pepper
a pinch or two of freshly grated nutmeg
2 tbsp flaked almonds, toasted to garnish
Melt the butter with the olive oil in a large saucepan. Add the onion and fry for 5–7 minutes, covered, until it is beginning to soften but not brown.
Add the potato and cauliflower to the pan and cook for a further 2–3 minutes, stirring often. Be careful not to let them brown, as this will spoil the delicate flavour.
Pour in the stock or water and add the bouillon powder, bring to the boil, cover and leave to simmer over a gentle heat for about 20 minutes until the vegetables are soft.
Blend until very smooth and velvety. Stir in the cream, if you’re using it, and season well with salt and plenty of freshly ground pepper and grated nutmeg. Reheat, serve in warm bowls, and scatter over some crunchy golden flaked almonds.
Celery soup with lovage
The flavour of lovage is often likened to that of celery. It’s more pungent and aromatic, but goes well with celery and together they make a lovely soup. In a perfect world, where the seasons are observed in cooking, this would be made with the first of the English celery and the last of the lovage from the garden – it’s a perfect soup for a crisp autumn day. If you can’t get hold of any lovage, use some finely chopped celery leaves instead.
SERVES 4
2 tbsp olive oil
1 onion, chopped
outside stalks from 1 head of celery (about 450g (1 lb) in total), sliced
225g (8oz) potatoes, peeled and cut into even-sized chunks
1.2 litres (2 pints) light vegetable stock or water and 1 tsp vegetable bouillon powder
2 tbsp chopped fresh lovage
150ml (5fl oz) single cream (optional)
salt and freshly ground black pepper
Heat the oil in a large saucepan, add the onion and fry for 5–7 minutes until soft but not browned. Add the celery and potatoes and cook for a further 2–3 minutes, stirring often.
Pour in the stock or water and add the bouillon powder. Bring to the boil, cover and simmer for about 30 minutes until the vegetables are very soft.
Blend well, but stop when it’s the consistency you like. Stir in the lovage, cream (if using) and a good seasoning of salt and pepper. Reheat gently before serving.
Celery and tomato soup v
This is a quick soup with a refreshing flavour and a chunky texture. If you make it in a pressure cooker it can be on the table in less than 30 minutes from start to finish.
SERVES 4
3 onions, chopped
outside stalks from 1 head of celery, chopped
1 tbsp olive oil
2 garlic cloves, crushed
400g can chopped tomatoes
575ml (1 pint) water or vegetable stock
