VEG PATCH SOUP

 
 
 
JasmineHemsley_VegPatchSoup_Recipe_NickHopperPhotography-2977.jpg
 

This is my medley — straight out of the garden — plus some veg stock, cumin, garam masala and cinnamon. My lockdown veg patch was where I spent my mornings and evenings throughout April and May. Since then I’ve just been a hungry visitor — snipping and cropping all the tasty veg while the alternating sun and rain have done the rest for me. Everything here has been pretty much a doddle to grow — or maybe it’s just beginner’s luck… Apart from some pesky leaf miners ruining some chard and beet leaves before I realised what was happening, it’s all been smooth sailing and comes as a highly recommended activity! If you don’t have your own garden, check out your local council website to see if there are any allotment opportunities and get on a waiting list. Otherwise, the farmers markets are beginning to open again — check out what they offer and feel free to mix it up. Turnips would be lovely in this for example. Brimming with Prana, no air miles, packaging or refrigeration and my pride and joy in cooking this absolutely kept me present, this meal was a pleasure from beginning to end. Fresh doesn’t even come close! This would also be delicious with some brown rice pasta, rice or quinoa to bulk it out and make it more minestrone — or try dunking in chunks of my Rosemary mung bean bread which you can find in East by West the book on page 232. 

 

INGREDIENTS 

2 small beetroots (1 large), diced
2 small carrots (1 normal), diced
½ large courgette, halved lengthwise and sliced
1 tiny leek (⅓ of a normal one), finely sliced dark green bits and all
1 bay leaf
2 handfuls of leafy greens (chard/spinach/beet tops), ribboned
1 handful peas
½ tsp cumin
½ tsp garam masala
½ tsp cinnamon
1 tbsp ghee, or your vegetable oil of choice
650ml water
1 tbsp bouillon or 1 stock cube
Sea salt and black pepper to taste
Optional: fresh thyme

METHOD

  1. Heat 1 tablespoon of ghee in a medium pan.

  2. Add the chopped leek and sauté for a few minutes. 

  3. Add the diced beetroot and carrots and sauté for a few more minutes. 

  4. Add the spices and bay leaf and sauté until the carrots are starting to soften.

  5. Add the sliced courgette, hot water and bouillon or crumbled stock cube and stir well. Bring up to a rolling boil and lower to a simmer for 10 - 15 minutes until the veggies are tender.

  6. 5 minutes before serving, add in the ribboned leafy greens and peas and thyme if using.

  7. Taste, season and adjust if necessary.

 
 
 
DINNER, LUNCH, SUMMER, VEGETARIANJasmine Hemsley