Summer soups

Basic vegetable stock: take the trimmings of all your fresh vegetables such as carrots, celery, onions, asparagus, tomatoes, zucchini, broccoli, cauliflower and put on a slow boil for about 20 minutes. Make an infusion of flavours. Shortcut – or look for a frozen bag of vegetables at your local supermarket.

Minestrone: add the longest cooking chopped vegetables first to the boiling stock. Cook to your preference. Olive oil and salt. Your choice to add fresh spinach and basil.

Pea and mint soup. When your pre-prepared vegetable stock is boiling add the bag of frozen peas. Cook for about two minutes. Sieve, and put in blender, with a little stock. Remember “you can always add stock, you can’t take it away.” Push the pulse button and watch that the lid doesn’t explode. During the pulse, stop and add a generous portion of butter. Add a little fresh mint. Blend until smooth. When cold, add cream or sour cream.

Corn soup: As per pea soup with frozen corn and your preferred garnishes.

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