Delicious seasonal vegetables and rich flavours mean this chunky soup recipe is sure to add a splash of sunshine to even the darkest winter days¬†ūüėä

sunshinewinte Soup recipe

PREPARATION TIME: 15 minutes, plus making the stock and seeds

COOKING TIME: 30 minutes

Ingredients:

  • 1¬Ĺ tbsp olive or hemp oil
  • 3 celery stalks, finely chopped, with the leaves reserved
  • 2 large carrots, peeled and diced
  • 2 shallots, finely chopped
  • 1 tsp fennel seeds
  • a large pinch of saffron threads
  • 1.4l/48fl oz/6 cups Vegetable Stock (see page 12) or ready-made stock
  • 400g/14oz/4 cups peeled, deseeded and diced pumpkin
  • 1 bouquet garni made with the reserved celery leaves, 2 parsley sprigs, 1 bay leaf and 1 thyme sprig tied together
  • salt and freshly ground black pepper
  • sunflower seeds, toasted (see page 10), to serve
  • chopped chives, to serve

Method:

  1. Heat the oil in a saucepan over a medium heat. Add the celery, carrots and shallots and stir for 3‚Äď5 minutes until the shallots are softened but not coloured. Add the fennel seeds and saffron and stir for 30 seconds until aromatic. Watch closely so they do not burn.
  2. Add the stock, pumpkin and bouquet garni and season with salt and pepper. Cover and bring to the boil, then reduce the heat and simmer, partially covered, for 12‚Äď15 minutes until the vegetables are tender. Discard the bouquet garni and adjust the salt and pepper, if necessary. Serve sprinkled with the seeds and chives.

Credits: Extracted from I Love Soup by Beverly LeBlanc © Beverly LeBlanc 2016 published by Nourish Books, London. Paperback, £12.99

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