1620’s Vegetable soup
This is a recipe from the 1620s House and Garden (Museums and Heritage). We use fresh vegetables bought (yellow stickers and wonky if possible), we also use up our crop of vegetables from the garden and the display vegetables in the 1620s House. Any salad items and vegetables not used during our days when we are open to the public we either use them fresh or freeze them down to use later. We also use herbs from the garden.
Ingredients
- Vegetarian gluten free stock (approx. one cube to half pint water)
- Potatoes
- Carrot
- Onion (brown/red/white/spring)
- Leeks
Plus all or any of the following:
- Peppers
- Celery
- Parsnip
- Turnip
- Swede
- Butternut squash
- White beetroot (could add red but it gives colour)
- Herbs (one or selection of tarragon, basil, oregano, thyme, sage) – chop and add just before serving
Method
- Either fine dice the vegetables if eating without pureeing or cut chunky and blitz down
- Add vegetables into the pan with the stock
- Simmer the soup until the vegetables are cooked
- Season to taste
- Blitz for a smooth soup
