Everybody needs a good Vegetable soup in their repertoire and we just love everything about this recipe in Drew Smith’s fabulous new Book Broth to Bowl. The beautiful colour and delicious taste of this soup mean that it is a joy to eat. I mean even the name is cool – Cream of Green.

VEGETABLE TEA (Makes 4 Litres)

This is a sequence. It starts out as a light tea, becomes a soup and then transforms itself again and again. You can drink this first-stage broth as an alternative to tea and coffee. Once you get the hang of it, vary the spices, vegetables and herbs with the seasons.

  • 3 Carrots
  • 2 Onions
  • 1 Leek
  • 2 Potatoes
  • 6 Black peppercorns
  • 1 Bay leaf
  • Bunch of fresh parsley
  • Seas Salt to taste
  • Olive Oil to Serve (optional)
  1. Put 4 litres of water on to boil in a deep pot or saucepan while you deal with the vegetables.
  2. Peel and trim the carrots and cut into thirds.
  3. Peel and quarter the onions.
  4. Dice the leek.
  5. Quarter the potatoes – you can leave the skin on.
  6. As the water comes to the boil, drop the vegetables in and add the spices.
  7. Trim the top leaves of the parsley, save for garnish, and throw the stalks in the mix.
  8. Cover and simmer gently for 30 minutes.
  9. Strain and discard the vegetables, keeping only the liquid.
  10. Warm through, garnish with a few leaves of parsley and add a slurp of olive oil if you like.
  11. Serve in a mug or glass or take a thermos to work.

COOK’S TIP: There’s nothing wrong with the leftover vegetables. You can have them for dinner, dressed with a little meat broth. Or take out the potato and carrot, dice and mix with mayonnaise for a cold salad.

CREAM OF GREEN VEGETABLE SOUP (Serves 4)

A simple little trick will transform the second-stage chunky vegetable broth into something that looks and tastes completely different.

  • 1L CHUNKY VEGETABLE BROTH (See recipe to the left)
  • 2 handfuls of spinach
  • 2 tbsp double cream
  • Pinch of dried chilli flakes
  • Nutmeg to grate
  • Rye or spelt bread (to serve)
  1. Put the chunky broth in a saucepan on the stove to warm through.
  2. As it starts to simmer, lay in the spinach and swirl it around so it is well covered. The moment it starts to wilt – 1 minute maybe, not 2, take it off the heat.
  3. In a liquidizer or using a hand-held blender, blitz everything to a purée.
  4. Last of all add the cream – it should not cook.
  5. Sprinkle on the dried chilli, and grate over the nutmeg.
  6. Serve with rye or spelt bread if desired.