CHUNKY VEGETABLE SOUP

This is an intuitive soup, which can be adapted to whatever vegetables you have to hand. It benefits from long, gentle cooking. You can add leeks, courgettes, celery, potatoes, different types of cabbage or beans.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

As you prepare your chosen vegetables, try to ensure that they are all roughly diced to the same size. Set a large saucepan over a medium-low heat and add the oil. Once hot, stir in the onion and garlic. As they cook, start to prepare your carrots.

Step 2

Once the carrots are chopped, stir them into the onion. Leave to cook while you peel and dice the celeriac. Stir it into the pan and gently fry for 5 minutes, then mix in the chopped tomatoes. Fill the tomato can with water 3 times and pour it into the soup. Add the bay leaf and Parmesan rind, and lightly season to taste.

Step 3

Increase the heat and bring to the boil before lowering it again, so that the soup gently bubbles, uncovered, for about 1¾ hours. As it cooks it will thicken, but you may need to add a little extra water.

Step 4

Wash the curly kale or cavolo nero. Remove any tough stalks and roughly slice. Mix into the soup, return to the boil and simmer for 20 minutes. Remove the bay leaf and serve piping hot with lots of grated Parmesan and crusty bread. This soup tastes even better the following day.