4 easy soups with locally-sourced ingredients

Fruit and vegetables definitely taste best when eaten in season and it’s always a great idea to support local sellers whenever you can. The website Farma is a great resource to use when you’re looking for local sellers, and Eat Seasonably makes it easy to check out what’s in season when.

Easy Soup Recipes

As for recipes, with this grim and chilly weather, nothing’s as soothing as a big warm bowl of soup. So here are a few homemade recipes to try using your fresh and local veg!  

Carrot & Fennel Soup

Dom of Bellau Kitchen serves this one with melted cheese on sourdough (yum!), but I think it’s just as tasty on its own.

Ingredients

1 medium onion, finely chopped 1 fennel bulb, finely chopped 3 medium carrots, finely chopped 3 cloves of garlic, crushed 1 tsp fennel seeds 1/2 tsp garam masala 1 litre good quality vegetable stock

Method

1. In a heavy pan melt some butter and olive oil, add the onion and garlic and let them sweat gently for 5 mins. 2. Add the fennel seeds and garam masala and let them cook with the onions for a further few minutes until the house fills with the wonderful sweet scent. 3. Add the carrots and fennel, stir and place the lid on for about 5 mins until the vegetables are beginning to soften. 4. Add the stock, then place the lid back on and let it bubble gently for a further 20 minutes. 5. Whizz with a hand blender and serve with dollop of cream cheese and some of your favourite cheese toasted on sourdough. Other ideas: The Vanilla Bean Blog’s Creamy Carrot and Orange Soup (it’s Wendy of Moral Fibre’s favourite.)  

Kale ’Strone

If you love minestrone, and want to try a healthy, really filling twist on the classic recipe, give this one from Bellau Kitchen a go.

Ingredients

1 bunch spring onions, finely chopped (including green stems) 1 large teaspoon dried oregano 1 large carrot, cut into batons 1 fennel bulb, chopped 2 large sticks of celery, cut from the bunch 2 large handfuls kale, chopped 100g tenderstem broccoli, cut into thirds 1 large handful of fine green beans, chopped 1 tin of chopped tomatoes 100g fresh or frozen peas 1 litre good quality vegetable stock Fresh rosemary and thyme 1 tablespoon fresh chopped chives

Method

1. Sauté the onions in a little butter and olive oil and throw the oregano and rosemary and thyme in at this stage and let those flavours mingle 2. Add the carrots, celery, fennel and fine beans, stir around, place the lid on and let the veg sweat for 5 or 6 minutes until soft. 3. Add the tinned toms, the kale, peas, tenderstem, the bay leaves and the stock and let it bubble gently for 20 minutes, then turn off the heat, pop the lid on and let it sit for at least an hour before re-heating and eating, if not over night. Other ideas: Wallflower Girl’s Sweet Potato and Kale Chilli and this one-pot kale and cannellini bean soup.  

Cauliflower & Leek Soup

This super-easy to make soup combines two in-season veggies for really tasty bowl.

Ingredients

3 medium sized leeks, chopped roughly and course parts removed 1 thick slice of butter (about 30g) 2 tbsp olive oil 1 medium cauliflower, thickly sliced 1 litre good quality vegetable stock 2 bay leaves 20g parsley (approx.) Salt and pepper

Method

1. Warm the butter and olive oil in a deep pan. Add the leeks, then cover with a lid. Cook over a low-to-moderate heat until the leeks are soft, but without browning them. 2. Add the cauliflower to the leeks. Stir briefly then pour in the vegetable stock and bring to the boil. Add a couple of bay leaves and a little salt, lower the heat and leave the leeks and cauliflower to simmer for 15-20 minutes until soft. 3. Blitz half of the mixture in a blender until really smooth. Add a handful of parsley to the remainder and process in the blender to a thick, rough-textured consistency. Mix the two together and check the seasoning, adding salt and pepper to taste. 4. Serve with buttered sourdough or fresh bread of your choice. Adapted from Nigel Slater’s original recipe. Other ideas: For a tasty side dish, try roasted thick cauliflower wedges with garlic, salt and pepper and chilli flakes.  

Healthy Leek & Potato Soup

For a healthier, rich and flavourful bowl, try Sylvia’s (of Feasting at Home) interpretation this classic recipe.

Ingredients

3 large leeks, stems removed 4 tbsps olive oil 1 cup diced onion 3 cloves garlic-minced 1 pound potato, diced 6 cups chicken or veggie stock (or use ½ water) 1 tbsp fresh thyme (or substitute 1 tsp dry herbs de Provence) 1 tsp salt ½ teaspoon pepper, freshly cracked ⅓ cup light sour cream 2 tbsps fresh chives for garnish

Method

1. Cut the leeks in half, length wise. Rinse to remove and dirt. Slice leeks into ¼ inch half rounds. Heat oil in medium sized heavy bottom pot over medium heat. Add leeks and sauté for 3-4 minutes, then add the onion. 2. Continue sautéing for 5 minutes until tender. Add the garlic and sauté for 3 more minutes. 3. Add potatoes, stock and fresh thyme. Bring to a boil, turn heat to low and simmer for 15 minutes, until potatoes are tender. 4. Add salt and pepper. 5. Blend in batches, until very smooth and silky. 6. Return the silky smooth soup to the pot, bring to a simmer over low heat, and stir in sour cream. 7. Serve with a sprinkling of fresh chives. Other ideas: Leeks: the secret ingredient in Wallflower Girl’s really tasty Gluten-free lasagne.   Let us know if you try these easy soup recipes or have a delicious dish of your own!