Enjoy some super healthy soup
It’s easy to make and good for you to boot, so is it any wonder that homemade soup is a favourite both in the home and in our restaurant and lounge.
This time of year really is the best time to sit down to a bowl of piping hot soup – not least because it will warm you through and through.
And to top it all off it’s also national homemade soup day on February 4th, something we can’t wait for.
In fact our Head Chef Norman Mackenzie has even prepared a vegetable soup recipe for anyone wanting to make their own soup, which is tasty and really healthy.
Check out Norman’s recipe below using lots of delicious vegetables, which can be found in the garden, and an additional topping off pistou – a Provencal cold sauce.
*Chef’s top tip: This soup is great for many allergy sufferers, as it does not contain nuts, dairy or gluten.
For the Vegetable Soup:
1 medium onion (sliced)
2 carrots (sliced)
3 sticks of celery (sliced)
1 leek (sliced into rings)
2 medium potatoes (chopped into small chunks)
300 g kale (thinly sliced)
1 tin of cannellini beans (drained)
1.2 litres stock (vegetable or chicken)
Salt and pepper
For the Pistou:
2 large bunches of basil (roughly chopped)
2 cloves of garlic (finely chopped)
4 tbsp extra virgin olive oil
Squeeze of lemon juice
Salt and pepper
Heat the olive oil in a large pan on a medium heat and add all the veg except the kale. Saute until soft, stirring frequently. Keep the lid on (this should take about 20 minutes).
Add the beans to the pot, stir and then add the stock. Season and simmer until the potatoes are cooked (about 15 minutes).
Add the kale and cook for a few more minutes until the greens are tender.
Blend approximately one third of the soup, leaving the rest chunky for texture, then mix together to make a thick winter soup. Season to taste.
Make the pistou by mixing the basil and garlic, then stir in the lemon juice, oil, salt and pepper. Keep this to one side until the soup is ready to be served.
When you are ready to serve your soup, divide into bowls and then drizzle the pistou on top.