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Garden Soup

This soup is a variation on one of my mum’s creations. So called because she always uses whatever is freshest and in greatest abundance in the garden, it manages to taste both rich and wonderfully fresh. My mum makes it with chicken stock (homemade, of course) for a satisfying, savoury depth of flavour, but you could use vegetable stock instead. And feel free to play around with whatever is in season: extra leeks, asparagus or spinach are all wonderful additions, although I would avoid adding any of the brassica variety (cabbage, sprouts, broccoli, etc.) as they tend to overpower. Serve hot with my Crusty White Loaf, warmed through, for ultimate satisfaction.

Serves 4

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2 cloves of garlic

2 sticks of celery

1 leek

1 large red onion

2 carrots

1 potato

1 small sweet potato

1½ tbsp olive oil

1 courgette

100g/3½oz frozen peas

1.2 litres/2 pints chicken or vegetable stock

A small bunch of curly-leaf parsley or watercress

Sea salt and freshly ground black pepper

Finely chop the garlic, celery, leek and onion. Peel the carrots, potato and sweet potato and dice into small chunks. Pour the olive oil into a large saucepan set over a medium heat, cover with a lid and sweat the onion, garlic, leek and celery for 4–5 minutes or until soft and translucent. Season well with salt and pepper, then add the carrots, potato and sweet potato and continue to sweat, with the lid on the pan, for a further 10 minutes or until they begin to soften.

Dice the courgette and add to the vegetables with the peas, then pour over the stock, cover again with the lid and bring to the boil. Once boiling, reduce the heat to low and simmer for 25 minutes.

Finely chop the parsley or watercress and stir into the soup. Remove from the heat and allow to cool for a few minutes, then, using a hand-held blender or food processor, blitz half of the soup, leaving the rest unpuréed for a chunky-textured finish. Season with salt and pepper to taste, then heat through to serve.