Winter Vegetable Soup

by Nessa Robins

A bowlful of soup can be somewhat restorative at this of year, especially when it includes wholesome organically grown Irish vegetables. If you happen to have some fresh vegetables remaining from your Christmas Vegetable Box, a soup is a wonderful way to quickly transform them into a meal. If you are hosting a New Year’s party, this soup would go a long way served hot in little shot glasses, topped with a tiny drizzle of cream and a couple of thyme leaves. It’s equally delicious served in a big bowl alongside a toastie, or if you’re planning a New Year’s hike, it can be added to a warmed flask as a deliciously warming treat to tuck into when hunger strikes. Whatever way you choose to serve it, I hope you enjoy it.

Nessa x

Winter Vegetable Soup

Serves 4

Ingredients

  • 50g butter, dairy or plant-based
  • 250g mushrooms, sliced 
  • 2 leeks, washed and sliced
  • 1 small potato, peeled and diced
  • 1 onion, roughly chopped
  • 1 stick of celery, sliced 
  • Few sprigs of thyme, leaves only
  • Salt and freshly ground pepper
  • 750ml hot vegetable stock
  • 50ml cream, dairy or plant-based 
  • Method
  1. Melt the butter in a large saucepan over a low heat. When it begins to foam add the mushrooms, leek, potato, onion, and celery, stir to combine with the butter.
  2. Place a butter wrapper or a piece of greaseproof paper over the vegetables, to help them sweat. Cover with the lid of the saucepan. Sweat over a low heat for about 10 minutes, making sure the vegetables don’t stick to the bottom of the saucepan.
  3. When the vegetables are soft but not coloured, and the thyme, season with a little salt and a few grinds of pepper and add the stock. Continue to cook for another 15 minutes or until the vegetables are soft.
  4. Using a hand blender or a food processor purée the soup until it is smooth. Taste and season, if necessary. Pour in the cream and stir well to combine.
  5. Pour the soup into serving bowls and garnish with a few thyme leaves and a little drizzle of cream or add to a warmed flask to enjoy while out for a walk later in the day. 

Sunshine Soup

by Liz Child

Sometimes in November a bowl of sunshine is just what is needed! Put our stunning root veg to use with this simple soup (or use up your Halloween pumpkins instead). We stock organic red lentils (in a compostable bag🙌) which gives this soup the most beautiful texture and provides protein, iron, potassium, folate, vitamin B1 and prebiotic fibre. Turmeric and black pepper are a delicious anti-inflammatory addition, and we have tins of organic coconut milk for a rich, creamy finish to the soup.

Liz x

Ingredients (serves 6)

  • 2 tbsp oil
  • 1 diced onion
  • 4 chopped garlic cloves
  • 750g diced veg (I used carrot and swede this time but any root veg or pumpkins work well here)
  • 1 tbsp ground turmeric
  • 1 tsp ground black pepper
  • 2 tsp salt
  • 300g rinsed red lentils
  • 1500ml water (approx)
  • 1 tin coconut milk

Method

  1. In a large pot, sauté the onion with the oil until it softens and starts to turn golden brown.
  2. Add the garlic and diced vegetables, season well with salt, pepper and turmeric.
  3. Tip in the rinsed red lentils and cover generously with water. Stir then put the lid on the pot. Bring to a boil then immediately turn the heat down and simmer until the lentils and vegetables are soft (around 15-20 minutes). You should take the lid off and stir every 5 minutes to ensure there is no sticking or burning on the bottom of the pot. You may wish to add more water if the soup is looking a bit thick.
  4. Scrape in the coconut milk then blend until smooth with a hand held stick blender. Taste and adjust the seasoning if necessary. Then enjoy!