Autumn vegetable garden soup
Photo by Tam West
I learnt this way of making a soup from Ursula Ferrigno’s great book, Bringing Italy Home. It is very easy, the only time-consuming part is cutting the vegetables. I always boil kale before using (except when roasting it) so that it becomes tender, otherwise it is like eating paper.
|100 g||Curly kale, leaves pulled off the stems, which are discarded|
|1||Onion, finely diced|
|250 g||Carrots, peeled, finely diced|
|500 g||Pumpkin, peeled, deseeded, diced 3cm|
|350 g||Agria potatoes, peeled, diced 3cm|
|1½ Ltr||Vegetable stock|
|150 ml||Extra virgin olive oil|
|2 cloves||Garlic, sliced|
|1 small handful||Parsley leaves|
|1 small handful||Basil leaves|
|200 g||Zucchini, thinly sliced|
|100 g||Beans, stalk ends cut off, beans sliced 2cm|
|150 g||Cherry tomatoes, halved|
|1 bowl||Parmesan cheese, grated for serving|
- Boil the kale leaves for 10 minutes in plenty of water, cool under cold water, squeeze dry and thinly slice. Reserve.
- Put the onion, carrots, pumpkin, potatoes and stock into a large saucepan and bring to the boil. Simmer for 15 minutes or until the vegetables are soft.
- Put the oil, garlic, parsley and basil into a small food processor and process until smooth. Taste, season with salt and reserve.
- When the vegetables are soft add the cooked kale, zucchini and beans and simmer 5 minutes. Add the tomatoes and remove from the heat. Cool for 5 minutes.
- Serve drizzled with the oil and herb mixture and sprinkled with plenty of freshly grated parmesan.
More of Ray's recipes using produce from the autumn garden