Soup

Ingredients

  • 1 leek
  • 1 large onion
  • 1 tablespoons coconut oil
  • 1 broccoli stem, sliced
  • 1 fennel bulb
  • 5 celery stalks, diced
  • 1 parsnip
  • 1 cups cauliflower trimmings (optional, if you have them)
  • 1 cups broccoli tops (optional, for extra green)
  • 8 black peppercorns
  • 1 water, enough to cover the vegetables
  • 1 fresh parsley, generous handful
  • 1 fresh dill, generous handful
  • 1 pinch salt, to taste
  • 1 cups fresh tarragon leaves
  • 100 millilitres olive oil
  • 2 tablespoons pumpkin or sunflower seeds, toasted

Difficulty : Easy

Serves : 4

Zero-waste spirit: this recipe is designed around what you have. Cauliflower trimmings, broccoli stems, the outer leaves of fennel - anything goes. Quantities are a guide, not a rule. Herb generosity: don’t hold back on the parsley and dill - a massive handful of each is encouraged. The more you add, the greener and more vibrant the soup. Tarragon oil tip: make a bigger batch of the oil while you’re at it - it’s wonderful drizzled over salads, roasted veg, or stirred into grains.

Soup 2
Soup 1
Soup

Cooking Steps

  • 1
    Sweat the base veg: Wash and chop 1 leek and 1 large onion. Heat 1 tablespoon coconut oil in a large pot over a medium flame and sweat the leek and onion for about 10 minutes, stirring occasionally, until soft and translucent.
  • 2
    Add remaining vegetables: Add 1 broccoli stem, sliced, 1 fennel bulb, 5 celery stalks, diced, 1 parsnip, and 1 cup cauliflower trimmings (optional, if you have them) if you have them. Stir everything together and sweat for a further 5 minutes.
  • 3
    Add water & simmer: Pour in 1 water, enough to cover the vegetables - enough to cover all the vegetables. Add 8 black peppercorns and bring to the boil, then reduce to a simmer. Cook for 30 - 35 minutes. If you'd like a brighter, extra-green soup, add 1 cup broccoli tops (optional, for extra green) in the last 5 minutes of cooking.
  • 4
    Blend the soup: Remove from the heat. Transfer roughly half the vegetables and broth into a blender - never fill more than halfway. Add 1 pinch salt, to taste, 1 fresh parsley, generous handful, and 1 fresh dill, generous handful (be generous - the more herbs, the greener and more flavourful). Blend on high for 2 minutes until smooth. Taste and adjust seasoning, then stir back into the pot.
  • 5
    Make the tarragon oil: Place 1 cup of fresh tarragon leaves into a blender and blend for a couple of minutes. Reduce to a lower speed and slowly pour in 100 milliliters olive oil. Blend for a further 15 seconds, then scrape down the sides and blend once more briefly.
  • 6
    Strain the oil: Pour the tarragon oil through a clean cloth or fine strainer into a jug, allowing it to drip through naturally. The finished oil will keep fresh for a few days in the fridge.
  • 7
    Serve: Ladle the soup into bowls. Drizzle a circle of tarragon oil over the top and scatter with 2 tablespoons pumpkin or sunflower seeds, toasted. Serve alongside Youjuice crackers.

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