WINTER/SPRING

This soup came out of a narrowly averted argument. But don’t let that put you off.

During the Saturday morning appraisal of the fridge before going to the market we unearthed some seen-better-days vegetables. Convinced they had “had it” they were heading fast towards the food bin, but I stepped in and insisted “they’ll be fine in a soup”. Possibly to avoid an argument a soup was reluctantly begun.

It turns out that root rejects make a surprisingly delicious and satisfying soup. (And yes, being right is deliciously satisfying too.)

SETTLING-A-SCORE WINTER-ROOT SOUP

INGREDIENTS

3 x Carrots, peeled and chopped
1 x Celeriac, peeled and chopped into cubes
2 x stems of Turmeric, peeled and very finely chopped
1 x 4cm piece of Ginger, peeled and finely chopped
2 x Red Onions, peeled and finely chopped
1 x White Onion, peeled and finely chopped
2 x cloves of Garlic
1 x glass of white Wine
750ml x Stock
A big glug of Olive Oil
1 x tbsp Honey
Salt & Pepper

METHOD

• Warm the olive oil in non-stick saucepan and gently fry the red and white onions until they’re soft

• Add the garlic, ginger and turmeric and stir to encourage the flavours to combine

• Next add the carrots and celeriac and fry until soft, probably 10 minutes

• When everything in soft and lightly browned add the stock and allow to simmer for 20 minutes

• Tip in the glass of white wine, add the honey and season with salt & pepper

• Allow it to cool slightly before blending it.

You can stir in a little cream, crème fraîche or yogurt if you like, but it’s just as good without. Serve in good looking bowls with crusty bread.

We had enough left over to shove it into a flask the next day. We drank it sitting on salty steps by the side of the River Thames looking back at Greenwich, our impatient dog watching with incredulity.

SOUP ACCESSORIES