The Everything I Need Right Now Soup
This soup was inspired by the recent change to cold weather, what I happened to have in my fridge and garden, and my need for something comforting, warm and nourishing. It’s incredibly easy- Archie did most of the work! The veggies simply need some rough chopping before being popped in a roasting tray to slowly cook in the oven for a couple of hours. This is where the delicious flavour comes from. I added fresh baby spinach right at the end in the final blend which barely affected the taste but added a heap of vitamins and that vibrant green colour! I didn’t add herbs but you could blend in some fresh parsley, coriander or basil at this stage. Enjoy!
INGREDIENTS:
5 small potatoes, peeled
1 head of broccoli
3 zuchinnis
1 brown onion, peeled
4 garlic cloves, peeled
Around 50g cubed butter or olive oil
1 litre chicken stock or broth
1-2 large handfuls baby spinach
Salt and pepper
To serve: olive oil, lemon, goats cheese, salt and pepper
METHOD:
Preheat the oven to 120 degrees.
Roughly chop the potatoes, broccoli, zucchini, onion and garlic and place into a roasting tray. Pop in the cubed butter or drizzle with olive oil, give it all a mix and pop into the oven to roast for around 2 hours, giving the veggies a toss after an hour to ensure they’re evenly coated in the butter or oil.
When ready, remove the tray from the oven and place the veggies into a large pot. Add the chicken stock or broth and cook on medium heat for about 10 minutes.
Allow to cool and then pour the lot into a blender. Blitz until super smooth. It will be quite thick so water it down (2-4 cups water depending on your desired consistency). Add spinach and fresh herbs if using and blitz again. Return all the soup mixture into the pot and give it a taste. Season with salt and pepper if needed.
Serve warm and top with extra olive oil, a squeeze of lemon, goats cheese, salt and pepper if you wish.
Notes:
I like to freeze a few portions for emergency days when we need a nourishing meal without the hassle.