Vegetable Soup, with leeks, green and broad beans, potatoes and Savoy cabbage

Vegetable Soup, with leeks, green and broad beans, potatoes and Savoy cabbage
After having splurged out on so much comfort food recently I’ve had to purge my system with loads of vegetables, mostly green. So, a simple and fairly hearty little soup. The only veg that’s missing from today’s photos are broad (fava?) beans, which I’ve since bought for tomorrows lunch. As for a legume, I’d like to use flageolet beans in this soup, which are unripe haricot. Can’t find them here. What I did notice yesterday was fresh turmeric, something I’ve never seen before. If anyone knows what to do with those I’d appreciate some tips.

Vegetable Soup, with leeks, green and broad beans, potatoes and Savoy cabbage

INGREDIENTS:

For the stock:

  1. 100g (3.52 oz) x green parts of 2 leeks, trimmed and thoroughly washed
  2. 1 x small onion, 80g (2.82 oz), peeled, cut in half lengthways, trimmed and cut into halves
  3. 2 x medium carrots, 200g (7.05 oz), peeled, trimmed and roughly chopped
  4. 1 x green jalapeño chilli, washed
  5. 2 x celery stalks, washed, trimmed and roughly chopped
  6. 2 – 3 x outer leaves of a Savoy cabbage, thoroughly washed and  roughly chopped
  7. 2 x sprigs fresh thyme (I use ‘living pots’)
  8. 1 x dried bay leaf, ripped
  9. 2 x garlic cloves, root ends sliced off
  10. 500ml (1.05 US pt lqd) x water
  11. 1 x organic very low salt vegetable stock cube, + more if needed
  12. 1/4 x level teaspoon cracked black peppercorns

For the soup:

  • 200g (7.05 oz) x leeks, white and pale green only, sliced crossways and thoroughly rinsed
  • 200g (7.05 oz) x salad or new potatoes, scrubbed and any discoloured bits cut out, cut into chunks
  • 100g (3.52 oz) x Savoy cabbage, inner leaves or heart, shredded
  • 100g (3.52 oz) x green beans, topped & tailed, washed and sliced into 2.5cm (1 inch) pieces
  • cooked garlic + bay leaf, retained from strained stock
  • 1 x 300g or 195g drained weight (10.58 or 6.87 oz drained) can broad (fava) beans, drained and well rinsed

Measurements within brackets above are approximate only.

INSTRUCTIONS:

  • Prepare the white and pale green leeks and add them to a heavy-based saucepan or pan/skillet with a little oil. Put on electric heat No 2 (out of 6) and place a lid on top for the first 15 minutes. Take off the lid, stir through, adding a splash of water if needed as that will help them from drying out. Continue to pan-fry, stirring through occasionally, until they’re nicely caramelised and slightly sticky. Don’t worry if the leeks stick to the pan by that stage as a little water will grab all of the residue/sediment from the base of pan. Reduce heat to No 1 if necessary.
  • Add all numbered ingredients to a large saucepan with a lid. Put on electric heat No 4 (out of 6), bring to a boil, reduce heat to No 2 and simmer for 30 – 40 minutes. Turn off heat and allow to cool slightly before pouring through a metal colander into a suitable container. Retain the garlic cloves and bay leaf. Rinse out saucepan, then pour the strained stock through a fine wire metal sieve into the saucepan.
  • Prepare the rest of the ingredients (except for the canned broad/fava beans) for the soup. Add them, and the pan-fried leeks, to the twice strained stock as they’re ready, put on heat No 4 with a lid and bring to a boil. Reduce heat to No 2 and simmer until the potatoes and veg are cooked. Taste for any extra needed stock. If stock has reduced too much then prepare more and add when soup is ready. Put back on heat to make sure everything is heated through.

.

Bringing the prepared stock to a boil, then simmered for 30 – 40 minutes.

All photographs within (Todas las fotografías dentro de) Feed the Piglet:
All rights reserved (© Todos los derechos reservados) – Copyright © Johnny H Hepburn


3 comments

  1. Pingback: Savoy cabbage side dish (No.2) « JJASON What's in Season


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