- 1 Large white onion, chopped
- 3 Medium sized potatoes, peeled and chopped
- 3 Medium sized carrots, chopped
- 2 Sticks celery (white middle bits), chopped
- 1 Fennel bulb, chopped
- 2 Cloves garlic, chopped
- 2 Courgettes, chopped
- 1 Red pepper, chopped
- 1 Litre vegetable stock
- Extra virgin olive oil
- Maldon sea salt and black pepper
- Garnish (optional):
- 100g Ricotta
- 50g of the soft middle bit of a white loaf, torn into pieces
- Olive oil
This recipe was translated from an Italian food magazine. It’s a really lovely summer soup, fresh and tasty.
In a large pan, gently fry the onions in a good slug of olive oil until they start to soften.
Add the potatoes, carrots, celery, fennel and garlic and fry for a few minutes, mixing well. Add a pinch of salt, mix through, cover and reduce the heat right down. Let the vegetables sweat for about 10-15 minutes until softened. Check and stir occasionally to make sure they are not catching on the bottom of the bottom of the pan.
Add the courgettes and red pepper, fry for a further few minutes before adding the stock. Season with salt and pepper, bring to the boil then cover and simmer for 20-30 minutes or until the vegetables are all tender.
Using a stick blender, whizz the soup to your preferred consistency. We like it slightly chunky, still with a bit of texture – rustic stylee. Check seasoning before serving.
For the garnish, combine the ricotta, bread, a dash of Tabasco, a slug of olive oil and a little salt. Squeeze through a potato ricer onto each bowl of soup just before serving.