River Cottage Much More Veg by Hugh Fearnley-Whittingstall

Author:Hugh Fearnley-Whittingstall
Language: eng
Format: epub
ISBN: 9781408869017
Publisher: Bloomsbury Publishing
Published: 2017-04-15T00:00:00+00:00

V egetable soup

This is a classic veg soup, tasting not dominantly of one vegetable or another, but offering a soothing, mingled, earthy, vegetabley-ness. What’s more, the trimmings from the veg are precisely the raw materials you need to make a fantastic fresh stock – as you prepare the veg, err on the side of generosity with the trimmings (peels, tops and tails) and put them aside for the stockpot.

Serves 4–6

2 medium onions, roughly chopped

1 head of celery (500–600g), trimmed, outer 3–4 stems removed, thinly sliced

2 medium carrots (250–300g in total), trimmed, peeled and chopped

3 small or 2 medium leeks (250–300g in total), topped, tailed and outer layer removed, cut into 1cm thick slices

1 large or 2 small parsnips (about 200g in total), or a 200g chunk of celeriac, trimmed, peeled and chopped

2 tbsp olive or rapeseed oil

2 garlic cloves, roughly chopped

1–2 bay leaves

½ bunch of flat-leaf parsley (about 15g)

Sea salt and black pepper

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