Tuesday, December 12, 2006


Doing lots of cooking at the moment, because work is winding down ready for Christmas hols (ours start on Friday!). On the weekend we had Good Food's scrumptious Pumpkin and Parsnip Cassoulet (great way to disguise horrid parsnips - why oh why did I order 2kg extra last week?!). Yesterday we had this wintery vegetable soup.

Because we're leaving on Friday, I am trying to use up the veg from the rack. This soup makes good use of plenty, and tastes much more interesting than the recipe suggests. It's adapted from Cranks Vegetarian Restaurants' recipe - I've added Russiany herbs to give it a distinctive flavour. Yum!


1 onion, chopped finely
1tsp butter
2 medium potatoes, peeled and sliced
1 medium parsnip, peeled and sliced (core and all)
2oz (a handful) white cabbage, shredded
3 small/medium carrots, sliced
2 cloves garlic
2 pints vegetable stock
Pinch nutmeg
1tsp dried dill
1tsp dried tarragon
Generous pinch salt
Generous grinding of pepper

Melt the butter and saute the onion for a few minutes until translucent. Add the rest of the vegetables and cover the pan; leave for about 15 minutes on a low heat until they start to soften and get a golden glow. Add the garlic, herbs, seasoning and stock. Simmer gently for a further 20 minutes. Cool, then puree in a blender. Reheat and serve with fresh bread.