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Soups
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For seasoned veg box users, soup-making is often a weekly routine – typically a scramble to use up the last leek before the next veg box arrives. Most vegetables can be turned into good soup: choose your main veg, follow the steps below, and, once you have mastered the basics, experiment with all manner of flourishes and variations.
- Create your base flavour Take all or some of: 1 onion or leek, 1 celery stick, 1 carrot per 300-400g of main veg. Avoid or go easy on carrots if you want a light coloured soup. Chop finely and sweat over a medium heat in butter or oil for at least 10 minutes, until soft and sweet, but not coloured.
- Add hardy herbs, aromatics and seasoning (fresh, soft herbs are better added at the end) Add your chosen herbs and spices. A bay leaf and a clove or two of chopped garlic rarely go amiss – cook for a couple of minutes to allow them to release their flavour, without colouring.
- Introduce the main character Add the main vegetable – around 300g – peeled and chopped. Stir to coat it in the fat and start its cooking. Leafy veg, such as spinach, kale and cabbage, are best added toward the end of cooking to retain the colour and avoid overcooking.
Add liquid Choose your liquid – water, veg stock or chicken stock are the most versatile – and pour in enough to cover the veg. Simmer until the veg is good and tender (usually 30–45 minutes).
Sieve or blitz or not, or half and half, depending on the consistency you want A chunky pottage is often apt for cabbage and kales in particular. Roots most readily lend themselves to a smooth purée, but be cautious not to over-blend potatoes – they can go a little gluey as they release their starch.
- Bulk it out (optional) Towards the end of cooking you can add leafy veg, cooked peas or beans, drained tinned pulses, cooked grains or torn-up bread to thicken the soup and add different textures. Cook a few minutes or enough to heat through.
- Finishing touches Swirl or sprinkle any finishing touches into the serving bowls – yoghurt, crème fraîche, seeds, nuts, fresh herbs, garnishes etc. (see some suggestions) to improve flavour or appearance.