What i like about Nigella's vegetable soup recipe is the parsnips and turnips, which give it an earthy depth that you don't get with just carrots and potatoes. i followed the recipe exactly (as i always try to!) but of course all manner of vegetable variations would work. The addition of the dry sherry is a revelation. I was also tempted to add some double cream or creme fraiche at the end - but she doesn't, so i didn't, but you could.
- Chop an onion, a turnip, a parsnip, a potato, a leek, 2 carrots and a stick of celery either by hand or using a blender.
- Heat 3 tablespoons of olive oil in a pan and add the vegetables and some salt.
- Fry/cook for 10-15 mins with the lid on, turning occasionally.
- Add 1 litre of vegetable stock, a bouquet garni and lots of pepper.
- Simmer for 30-40 mins.
- Blend the soup together to taste - i like it not too pureed.
- Add some nutmeg, parsley and 2 tablespoons of dry sherry.
Delicious with the white loaf I've just made and perfect for the onset of autumn...
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