Kate shows us a simple soup packed full of goodness, using seasonal veggies, fresh from the Kitchen Garden at Four Acre Farm
Kate's cooking tips:
- Have a bowl for your scraps to pop straight into your compost
- Use your senses, what does it smell like, what does it look like, you can even hear things changing in the pan, taste it as you go, does it need more salt or spices?
- Experiment with different flavours! You can add any herbs and spices you like.
- Try roasting some of your veggies before adding them to the soup for sweeter flavour
- Think about your veg's textures and how they cook, some may need less time to cook than others
Growing & Harvesting tips:
- Italian romanesco courgette - nutty sweet flavour, pick these smaller as you don’t want them to become watery and marrow-like
- When they’re coming to the end of the season, beans are great in soups as they can be a little harder
- Harvest leeks through Autumn. There are frost-hardy varieties to grow in winter too!
- Ocsella carrots are great for storing over winter
- Perfect to plant in October is garlic, it doesn’t take up much space and is a staple in the kitchen.
Ingredients:
Brown onion
Pink celery
Olive oil
Garlic
Ocsella carrot
Leek
French beans
Dazzling Blue Kale
Italian romanesco courgette
Coriander seed
Paprika
Dried & and fresh chilli
Coriander
Parsley
Garlic Chives
Salt
How to:
- Cut up onion & simmer in the pan with olive oil
- Chop up celery, using the leaf and stem
- Chuck in garlic on a medium heat
- Cut your carrot quite small so it cooks nice & quick
- Add leek, gives a nice sweet flavour to the dish
- Let the onions brown and sweat down & salt. The salt will help to sweeten your veg
- Add Courgette
- Now everything has started to soften you can add in your water
- Turn up the heat, just below a boil
- Pop in your beans
- Kale goes in last, it’s great steamed into soups, and is packed with vitamins and minerals!
Make a quick herb sauce to go on top for a punchy flavour at the end. Use any fresh herbs, including garlic, like a salsa verde.