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Seasonal Vegetable Soup

This is another recipe from Oliver Rowe during Root Camp’s first year in Suffolk.  It’s a great base soup and you can add whatever you like to make it your own – think seasonal vegetables, leftover cooked meats or grated cheeses.

Serves 6

  1. While dicing the onion, heat the oil in a largish saucepan over a medium heat until it’s runny and a little shimmery.
  2. Add the onion with the fennel seed and a good pinch of salt and give them a good stir.
  3. Add the celery and carrot and keep cooking, lowering the heat when the onion starts taking on colour.
  4. When the onion has taken on a golden tint and is lovely and translucent, add the garlic and a couple of minutes later, add the potato, stir and cook for a minute or so and then add stock or water just to cover. Bring to a boil and reduce to a simmer.
  5. Cook until the potato is just done, and crushes easily with the back of a spoon agains the side of the pan. You can either blitz it or leave it chunky. If you do puree it you can pass it through a sieve to get a really smooth texture. I often use milk at the end to blend the soup with, goat’s milk would be great.
  6. Make sure you season it well. I always find I need to leave it for a minute and come back to it for the final seasoning.

Photo by Joe Woodhouse Photography