Continuing my few days of Using Things Up, this evening I made soup. Rather than simmering soup on the hob, my preferred method is to cook it in the oven. That way I can leave the vegetables be, to braise and impart their flavour to the stock while I get on with other things. Also, it means no oil is needed! This time I started the leeks and onions off in the microwave, as in my leek and celery broth recipe, so it only took 25 minutes in the oven to finish off. It turned out to be a soothing, satisfying soup, and I served it with pitta bread and vegan cheese warmed in the oven for a couple minutes after the soup came out.
makes 3 – 4 portions
1 and a half courgettes, diced
2 sticks of celery, chopped
1 leek, sliced
2 onions, sliced
(There was also a rogue mushroom in there, but I’m not really counting it in the recipe…)
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp roasted ground fennel seed
700 ml light vegetable stock, hot
salt and pepper
Preheat the oven to fan 150 c.
Microwave steam the leeks and onions for 4 minutes, stirring half way through.
Add the vegetables, herbs and stock to an oven proof pot with a lid. I use a 20 cm cast iron casserole.
Cover, and cook for 25 minutes until the vegetable are soft. Blend until fairly smooth, then season to taste. I used white pepper for a little heat, and did find that this soup needed salt, to bring out the sweetness of the leeks and onions.