recipes
Winter Garden Vegetable Soup
October 24, 2023
This nutritious, filling soup is a real winter warmer, offering a simple yet gourmet meal. We have used the vegetables listed below, but you could substitute with any leftover vegetables or fresh produce from your vegetable patch. Don't be afraid to experiment!
Serves: 4
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This nutritious, filling soup is a real winter warmer, offering a simple yet gourmet meal. We have used the vegetables listed below, but you could substitute with any leftover vegetables or fresh produce from your vegetable patch. Don't be afraid to experiment!
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Ingredients
1 tsp extra virgin olive oil
1 medium onion, peeled and chopped in the Hand Blender
1 garlic clove, chopped
80g parsnips, peeled and cubed
80g carrots, peeled and cubed
80g turnips, peeled and cubed
80g butternut squash, quartered and deseeded
80g thinly sliced savoy cabbage
1.5 litres vegetable stock
Sea salt and freshly milled black pepper
To garnish:
A spoonful of creme fraiche
Drizzle of truffle oil
2 sprigs rosemary
2 sprigs thyme
For the croutons:
2 sprigs rosemary
2 sprigs thyme
4 tbs olive oil
6 slices of bread, roughly torn into strips
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Method:
In a large saucepan, heat the olive oil and cook the onion and garlic, stirring gently at regular intervals. After ten minutes, the mixture should be sweet, soft, fragrant and lightly coloured.
Add the chopped vegetables, vegetable stock and season with salt and pepper. Bubble and simmer until all is tender - this takes about 20-30 minutes. Remove the squash quarters from the mixture, scoop out the contents and place back into the saucepan, discarding the skin.
The soup is cooked when the vegetables can be crushed against the side of the pan easily with the back of a spoon. Blend on a low speed with Dualit's Hand Blender until smooth. The anti-suction wand gives you full control of the pan.
To make the croutons, place a few leaves of rosemary and thyme in the Hand Blender chopper bowl and chop until fine. Add the oil and the torn bread using the feeding tube and chop until cubed
Place the chopped bread on a lined baking tray under the grill on a medium heat for ten minutes until lightly browned.
Serve immediately in heated bowls. Top with a creme fraiche swirl, a drizzle of truffle oil, a sprinkling of rosemary and thyme leaves and the croutons.
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Dualit Products Used:
Dualit Hand Blender
£99.99
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