Bettina Campolucci Bordi's Garden Vegetable Soup
A simple vegan soup base recipe where you can add all the flavours you want
Equipment
- 1 Pot
Ingredients
- a good glug of olive oil
- 1 yellow onion sliced
- 1 clove garlic peeled and chopped
- 1 carrot finely chopped
- 1 bay leaf
- ½ red bell pepper diced
- ¼ zucchini courgette, diced
- 1 potato diced
- 1 handful frozen or fresh peas
- 500 ml water (17 oz / 2 cups)
- 1 handful chopped kale
- 1 teaspoon salt
- pinch black pepper to taste
To serve
- 1 teaspoon chopped dill
- 1 tablespoon chopped parsley
- Super Bread (see page 148) or good-quality shop-bought bread
Instructions
- Heat the olive oil in a pan over medium heat and fry the onion, garlic and carrot until the onion is golden and the carrot is tender.
- Add the bay leaf and the rest of the vegetables, except the kale. Add the water and let the soup simmer for 20 minutes until the vegetables are soft but not mushy.
- Add seasoning to taste and stir in the chopped kale to wilt. Or add kale to the bottom of the serving bowls and ladle hot soup over it.
- Serve immediately with the chopped herbs scattered on the side and a side of home-made bread or just as it is. This is by far one of my favourite ways of eating as many veggies as possible in one sitting!
Notes
'Another one-pot meal...I love this soup with dill and chopped parsley, but it is not always to everyone's liking, so serve the herbs separately for people to scatter over if they like.' - Bettina Campolucci Bordi p. 56 of Happy Food cookbook