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Three Warming Winter Soups
Barley vegetable soup
3 tablespoons olive oil
2 onions, finely chopped
2 leeks, finely chopped
2 carrots, finely chopped
6 mushrooms, chopped
2 sticks celery, finely sliced
4 oz (110g) pot barley
1 teaspoon chopped thyme
3 pints (1.75 litre) vegetable stock
½ hispi cabbage, finely chopped
handful of chopped parsley (reserve some for garnish)
black pepper & salt
In a heavy pan cook the onions until soft add the remaining vegetables and continue cooking until soft. Add the barley, thyme & stock and bring to the boil, cover & simmer for 1½ hrs until the mixture is thick and the ingredients all breaking down. Add the cabbage and parsley, season well with black pepper and salt and continue to cook a further 10 minutes.
Divide between four bowls and scatter parsley over.
Celery root soup with chestnuts
1 medium potato
2 medium celeriac
1 carrot
1 onion
2½ oz (60g) butter
1½ pints (900ml) vegetable stock
2 oz (50g) chestnuts- chopped
1 tablespoon chopped parsley
Peel all the vegetables, set aside a 2" cube of celeriac and roughly chop the remainder with the rest of the vegetables.
Melt 2 oz (50g) of the butter in a large pan and gently cook the vegetables for 5 minutes. Add the stock, bring to the boil and simmer for 5 minutes.
Dice the remaining celeriac, melt the remaining butter and cook until just turning brown, stir in the chestnuts.
Process the soup in a food processor until smooth. Reheat and divide between four soup bowls.
Put a pile of celeriac and chestnuts in the middle of each bowl and scatter over the parsley.
Pumpkin soup with Thai spices
1 tablespoon coconut oil
2 cloves garlic chopped
4 large shallots chopped
2 red chilli peppers chopped
1 stick lemon grass bruised and cut into 1" pieces
3 kefir lime leaves
36 fl oz (1 litre) vegetable stock
1lb 2oz (500g) peeled diced pumpkin
12 fl oz (350 ml) coconut milk
Juice and zest of 1 lime
Salt & pepper
In a medium saucepan cook the garlic, shallots and chilli in the coconut oil until soft about 5 minutes. Add the diced pumpkin, stock, kefir lime leaves, lemon grass and bring to the boil. Simmer until the pumpkin is tender and beginning to break up. Stir in the coconut milk, bring back to the boil, remove from the heat and add lime juice, salt and pepper to taste.
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