I got this recipe from the women who run the cafe at Hebridean Jewellery, which is just down the road. I’ve now made it a couple of times, using slightly different herbs, and it is delicious and creamy, whilst being completely vegan. I got the idea of using mint from the incomparable book ‘A celebration of soup’ by Lindsay Bareham.
- 2 tbsp olive oil
- 2 onions, chopped
- 2 cloves of garlic, chopped
- 2 carrots, peeled and sliced
- 2 large courgettes, peeled and sliced
- 1 sweet potato, peeled and chopped
- 4 white potatoes, peeled and chopped
- 2 red chillies, finely chopped, or a 1/2 tsp dried red pepper
- 3 tsp dried basil, or 2 tsp dried mint
- 1 litre vegetable stock
- Salt and pepper
- Olive oil and chopped parsley to serve
- Saute the onions in the olive oil over a low heat. When they are soft, add the chilli and garlic and cook for a couple of minutes more.
- Add the other vegetables, herbs and stock, and bring to a simmer. Cook for another 20 to 30 minutes, until all of the vegetables are tender.
- Use a soup wand to blend the soup thoroughly so it is smooth
- Season to taste with salt and pepper; I used salt-free stock and I needed to add a level tsp
- Serve with a small swirl of extra-virgin olive oil and chopped parsley.