Easy Vegetable Soup

Not much of a recipe is needed for a vegetable soup.  Usually, it's about using up whatever you've got in the refrigerator's crisper.  There are some guiding principles for making a good one though.  Start with the 'holy trinity' of aromatics - chopped onions (or leeks), celery and carrots, plus a little garlic if you like.  Stagger the addition of vegetables, which means root vegetables such as turnips, parsnips, swedes and potatoes go in first as they require more cooking time, before the cabbages, sweetcorn, zucchini, etc.  All vegetables should be diced about the same sizes.  You can use homemade stock but I think good shop bought ones are quite adequate.  Toss in some leafy greens and frozen peas at the end until just heated through to add freshness and colour.  For a tomato based soup, dried herbs such as oregano, thyme and basil wouldn't go amiss.  Stir in a little lemon juice and garnish with chopped parsley.  Serve hot with crusty bread for a comforting and nourishing meal.

Serves 6

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1-2 carrots, diced
• 2-3 stalks celery, sliced
• 2 cloves garlic, peeled and finely chopped
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 400g / 14 oz tinned chopped tomatoes
• 1 litre / 4 cups vegetable or chicken stock
• 1 medium turnip, peeled and diced
• 2 small potatoes, peeled and diced
• 200g / 7oz kale, roughly chopped
• 1 cup frozen peas
• sea salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley, for garnishing (optional)

METHOD

1. In a large heavy-based saucepan, heat oil over medium low heat.  Add onion, carrots and celery.  Sauté for 3 minutes until the onions are softened.  Add garlic and sauté for another minute.  Stir in dried basil and oregano.
2. Add tomatoes, stock, turnip and potatoes.  Bring to a boil, stirring occasionally, then reduce the heat to low and simmer, covered, until all the vegetables are tender, about 20 minutes.
3. Stir in kale and frozen peas.  Cook for 1-2 minutes until just heated through.
4. Remove from heat.  Season with salt and pepper to taste.  Stir in lemon juice and chopped parsley.