Classic Vegetable Soup
Prep 15 min
Cook 30 min
Serves 4
Ingredients
1 tbsp
olive oil
1
onion, diced
2
carrots, sliced
2
celery sticks, sliced
2
garlic cloves, crushed
2
potatoes, diced
400g
tinned chopped tomatoes
1 litre
vegetable stock
1 cup
green beans, chopped
1 cup
frozen peas
to taste
salt & pepper
1 handful
fresh parsley, chopped
Instructions
1
Sauté the vegetables Heat olive oil in a large pot. Add onion, carrots, celery, and garlic. Cook for 5 minutes until softened.
2
Add potatoes and tomatoes Stir in the diced potatoes and tinned tomatoes. Mix well.
3
Pour in the stock Add the vegetable stock and bring to a gentle boil.
4
Simmer Reduce heat and simmer for 20 minutes until the potatoes are tender.
Add greens Stir in the green beans and peas. Cook for another 5 minutes.
6
Season and serveSeason with salt, pepper, and fresh parsley. Serve warm.
Carrot & Ginger Soup
A warming, earthy soup using home‑grown carrots.
Ingredients
- 500g carrots, peeled and chopped
- 1 onion, diced
- 1 tbsp grated fresh ginger
- 1 garlic clove, crushed
- 1 litre vegetable stock
- 1 tbsp olive oil
- Salt & pepper
Method
- Heat the oil in a large pan.
- Add onion, garlic, and ginger. Cook gently for 5 minutes.
- Add carrots and stock. Bring to the boil.
- Simmer for 20 minutes until carrots are soft.
- Blend until smooth.
- Season to taste and serve warm.
Fresh Garden Tomato Pasta
Perfect for late‑summer tomatoes straight from the vine.
Ingredients
- 600g ripe tomatoes, chopped
- 2 garlic cloves, sliced
- Handful fresh basil
- 2 tbsp olive oil
- 300g pasta
- Salt & pepper
Method
Cook pasta according to packet instructions.
Heat olive oil in a pan and gently cook garlic for 1 minute.
Add tomatoes and simmer for 10 minutes.
Stir in basil and season well.
Toss with cooked pasta and serve immediately.
Courgette Fritters
Light, crispy fritters using fresh garden courgettes.
Ingredients
- 2 medium courgettes, grated
- 1 egg
- 4 tbsp plain flour
- 1 spring onion, chopped
- Salt & pepper
- Oil for frying
Method
Squeeze excess water from grated courgettes.
Mix courgettes, egg, flour, and spring onion.
Season well.
Heat oil in a frying pan.
Drop spoonfuls of mixture into the pan.
Fry 2–3 minutes each side until golden.