I don’t know about you, but this weather makes me crave soup: packed full of flavour and healthy veggies, served hot with a buttery piece of bread or a savoury scone… yum!
The cafe here at the Library, Bake & Brew, were kind enough to give us their recipe to share with you all. Happy soup-making!
1 Celery head
Vegetable stock (the amount of stock will be the amount of soup liquid you get)
(This the Bake & Brew suggested veggie combination, but the great thing about soup is that you can chuck so many different ingredients in! Experiment with different veggies if you like)
Note: The veggie amounts in this recipe is for a big serve of soup, if you are cooking for a small group of people, adjust the recipe for less veggies and less stock.
1: Dice all veggies in even sizes.
2: Take pumpkin, swedes, carrots, potato, celery, turnips. In a large saucepan or pot big enough for your soup, saute off in a little butter.
3: Add stock. Bring to boil, then reduce heat and simmer until tender. Add zucchinis in last few minutes.
4: Season with salt and pepper to taste, and top with fresh chopped parsley. Serve with savoury scone or bread with butter if you like.