Unseasonal blustery rain plus a surplus of vegetables focuses my thoughts to soup. Summertime, in my book, is a time of gazpacho or iced pea and mint soup but not today…

Soup is a great lunchtime standby; accompanied by floury soft bap, stuffed with your favourite cheese and not only do you have a couple of your 5-a day and used up a veggie surplus, it’s simple luxury to sit back and savor.

Easy to prepare, your decision is between chunky or smooth, though this may be a factor of available equipment in the form of a blender be it a stick blender, liquidizer or food processor. Roughly chop the veggies into similar size pieces, sauté in a little oil to soften then add stock and simmer to tender. Generally, add sufficient stock to cover, topping up as needed, then guage your favourite consistency as you blend. Alternatively, if you aim for chunky soup, add a fist of pearl barley for a hearty treat.

Carrot and Celery soup

Serves 2ish

2 or 3 carrots, scrubbed or peeled

Small heart of celery

1 onion

1 red pepper (optional; happened to find in the fridge and it adds rich colour)

Bay leaf (optional)

Stock paste/cube

Vegetable oil

Salt & pepper

  1. Roughly chop the vegetables into similar sized pieces. Add to a large pan along with a dash of vegetable oil; sauté over a medium heat for about 10 minutes when the onion will be translucent.
  2. Add the bay leaf, if using, and sufficient stock to cover the vegetables. Turn up the heat until the stock bubbles then turn down to medium again to allow the soup to simmer for about 20-30 minutes or until the vegetables are tender. Remove the bay leaf though if a tender fresh leaf, I prefer to leave.
  3. Blend to smooth. Adjust consistency by adding water. Season to taste before serving piping hot – don’t forget the cheese bap though!