Most people find this time of year a little depressing, the nights becoming longer, the days becoming shorter, but for foodies this is harvest season, when all the hard work in the garden during the summer really pays off. Vegetables like, carrots, cabbages, and parsnips which have benefited from the long summer days are all now fully formed, heavy and begging to be plucked from the ground.
I received a fantastic seasonal vegetable hamper from Bord Bia to promote there brilliant new best in season website, which highlights the huge range of fresh veg which is on offer throughout the year. The hamper included a great selection of parsnips, carrots, leeks, celery, cabbage, and potatoes. I have been a bit busy so didn't get to cook as many dishes as I had hoped but managed to knock up a big batch of vegetable soup!
Wholesome Vegetable Soup
Soup season is definitely upon us, and as much as I love experimenting with new flavours, and different combinations, I always come back to a good old homemade vegetable soup. This is the one I normally stick to but add whatever vegetables you have at hand, they certainly won't go astray here.
Serves 6-8
1 tablespoon of butter
1 onion, chopped
1 leek, sliced
2 potatoes, chopped
2 carrots, chopped
1 parsnip, chopped
bunch of celery, chopped
2 litres of vegetable stock
Salt and pepper to taste
Place the butter in a large pot and place over a medium high heat.
When butter is melted and foamy, add the onion, potato, and leek.
Fry for 2 minutes, then cover and sweat for 8 minutes.
Add the stock, carrots, parsnip, celery, lower the heat and simmer for about 20 minutes or until the vegetables are tender when you insert a fork.
Season with a little salt and pepper to taste and then either serve as a chunky vegetable broth or blitz with a hand blender to form a silky smooth soup.
