Can you think of anything more wholesome and warming on a chilly autumn day than a steaming bowl of vegetable soup? Even better if all the yummy veggies are locally sourced right!?

We’ve put together a little recipe and you can find all the ingredients in the farm shop. Don’t forget to pick up a French stick for dunking.

Ingredients

• 1 tbsp olive oil
• 1 chopped medium onion
• 1 finely chopped stalk of celery
• 2 peeled and chopped carrots
• 2 peeled and chopped parsnips
• 1 grated clove of garlic
• 2 peeled and cubed potatoes, we have Melody and Wilja varieties in store
• 1 tbsp of fresh thyme leaves
• 1 large bay leaf
• 1 litre of good quality vegetable stock
• 100g frozen peas
• 50ml milk
• 3 teaspoons of corn flour

Method

• Add the oil to a pan followed by the onion, carrot and celery and allow to sweat down for 5 minutes before adding the garlic and cooking for another minute.
• Next add the potatoes, parsnips, thyme and stock. Stir well and add the bay leaf then season well. Bring to the boil and reduce to a shimmer.
• Keep this rolling until the potatoes are soft, this should take around 15 minutes. Have a taste and more seasoning if required then add the peas.
• Mix the milk and corn flour separately before pouring in the soup. Bring the whole thing to the boil again stirring constantly.
• You should now have a thick and creamy soup. Serve right away with bread and butter.

• Tags:
• recipes