Did I mention that its tastes good so much so I'd rather stay in with a bowl?
I give you this winter’s staple soup in my kitchen, and mostly, when it comes to next years cold season, I’ll have this recipe posted here to remind me what kept me nourished and warm all over on most days, even when it wasn't really cold outside.
Winter root vegetables soup
Marrow bone stock
I usually get these free from the butcher, pop them in the oven for about 40 minutes until they are fully roasted. The bones are then boiled with water, then seasoned with turmeric, mace and white peppercorns and left to simmer for about 40 minutes. voila! a wonderful stock ready for use.
1-2 cups lima/ butter beans, soaked overnight, then cooked in water with added sage leaves, until soft but not mush, about 40 minutes.
1 onion or 2 leeks, finely chopped
2 garlic cloves, chopped
1-2 potatoes, diced
1 fennel, diced
1 turnip, diced
1 chilli pepper, finely chopped (optional)
1 cauliflower, chopped (optional)
1-2 zucchini, diced
1 bunch wild spinach, chopped
Freshly ground white peppercorns
Freshly ground turmeric
Freshly ground mace
Sea salt, to taste
Grated Parmesan cheese
Heat a large saucepan with a glug of olive oil. add the chopped onion or leek and fry until golden. Gradually add each of the chopped vegetables (potatoes, fennel, turnip, zucchini cauliflower and chilli, if using, and garlic), allowing a few minutes between them and stirring occasionally.
When all of the vegetables haven been added and have begun to caramelize in places pour the stock (about 2 litres), cover and bring to a boil.
Season with the ground turmeric, mace, salt and pepper, add the spinach and butter beans, reduce to a medium heat, cover and allow to gently simmer for 15 minutes.
Taste and adjust the seasoning, if needed.
Serve with a toasted slice of bread generously lathered with salted butter.
Note: this soup, as goes with soups, tastes better the day after it was made and get better with everyday that goes by for about 4 days. Some meals, I re-boil the soup with pasta shells for a satisfying meal in a bowl.