The vegetable garden is growing really well in spite of the high winds trashing the potatoes and the beans. This afternoon I started thinning out the root vegetables and removing some random kale plants that had self-seeded in amongst the leeks. I used about 500g of thinnings and leaves to make this soup.
- A mixture of vegetables. I had some mizuna greens, orache, Russian kale, carrots, mange tout, and some small beetroot tops. All washed and chopped small
- A small onion, finely chopped.
- Celery salt
- Marigold stock
- 2 tbsp Green pesto sauce
- Salt and pepper
- Olive oil
- Around 1/5 litres of boiling water
- A handful of soup pasta, such as quadretti or stelline
- Freshly grated pecorino or parmesan cheese
- Heat the oil on a low flame, and gently fry the onion until it is soft.
- Add the vegetables in the order in which they will cook, slowest to fastest. I added the carrots, then the beetroot tops, mizuna and kale, then poured over the boiling water, and seasoned with celery salt, black pepper, and some marigold stock powder.
- Once the kale is beginning to cook, then add the orache and peas, and the soup pasta. Check for taste and simmer until the pasta is just about done.
- Stir the pesto into the soup, and serve sprinkled heavily with grated parmesan or pecorino.