There are so many great soups that you can make from homegrown veggies at this time of year. Here are a few of our favourites to inspire you… a carrot soup, a delicious and vibrant spinach (or chard) soup, and ever-popular leek and potato soup.
Warming Carrot & Ginger Soup
Ingredients:
- 1tbsp olive oil
- 1 onion, diced
- 1 inch piece root ginger, grated
- 2-3 large carrots (450g) peeled & roughly chopped
- 600ml veg stock
- juice of half lemon
- 1-2tsp honey (optional)
- sea salt
Method:
- Heat the olive oil in a large saucepan over a medium heat
- Gently cook the onions until they start to become translucent
- Add the carrot and ginger and cook for 1 minute, stirring all the time
- Add the stock and bring to the boil.
- Simmer for 20 minutes until the carrots are cooked through and slide easily off a knife.
- Set aside to cool for a few minutes, and then liquidise, adding the lemon juice (and honey to taste if you’d like to sweeten it up a little) – you may need to add a little more water to loosen it up to the consistency you’d like.
- Season with sea salt
Super Quick Spinach Soup
Ingredients:
- 1 medium onion, diced
- 1 clove garlic, crushed
- 1 small potato, diced
- juice of half a lemon
- 200g chard or spinach leaves, stalks removed & roughly chopped
- 600ml veg stock
- Sea salt & black pepper
Method:
- Heat the olive oil in a large saucepan over a medium heat
- Gently cook the onions until they start to become translucent
- Add the potatoes and garlic and cook for 1 minute
- Add the stock, bring to the boil and simmer for 20-25 minutes until the potatoes are cooked through and fall easily off a knife when skewered
- Add the spinach/chard and cook for a further 2-3 minutes
- Remove from the heat, add the lemon juice and liquidise well. Loosen with a little water if necessary.
- Season to taste with sea salt and black pepper
Easy Leek & Potato Soup
Ingredients:
- 2 medium leeks, trimmed, washed and roughly sliced
- 1 medium potato, peeled & diced
- Knob of butter
- 600ml veg stock
- Pinch of Cornish Sea Salt’s Lemon & Thyme Sea Salt (optional, but it’s perfect for this soup if you have it in your store cupboard!) – alternatively, use a pinch of sea salt, black pepper and 1tsp fresh thyme leaves
- 1 tbsp single cream (optional)
Method:
- Melt the butter in a large saucepan over a medium heat
- Gently cook the leeks until they start to become translucent
- Add the potatoes and cook for 1 minute
- Add the stock, bring to the boil and simmer for 20-25 minutes until the potatoes are cooked through and fall easily off a knife when skewered
- Remove from the heat, and liquidise well
- Season to taste with lemon & thyme sea salt, or with sea salt, black pepper and 1tsp thyme leaves
- Loosen with a little water if necessary. Stir in the cream and serve.