The perfect warm-up.
- 1 onion
- 1 carrot
- 2 cloves of garlic
- 2 stems of celery
- 1 sweet potato
- 1 piece of lemon grass
- 1 piece of ginger
- 1 leek
- 1 parsnip
- 1 small chilli
- parsley, chives, coriander
- Peel onion, carrot, garlic, potato and parsnip and wash. Cut leek length ways and wash. Also wash the celery.
- Cut all veg in to pieces of even size, this will help them to cook better.
- Take your garlic and place it under your knife and give it a bang down with your hand and chop it up roughly .
- Warm up some olive oil in a pot for a few seconds then put your onions and garlic in and cook for 2-3 minutes to release there flavours. Now bang your celery, leeks carrot and parsnips in and cook for 3-4 minutes. Keep stirring the veg in the pot and don't let it stick too much. Now add your sweet potatoes and stir.
- If you don't like sweet potatoes just use normal ones. Cook for another 3-4 minutes.
- Now add about a pint of water and with your wooden spoon stir well, removing all veg from the bottom and sides of the pot. You won't need any stock cubes for this soup as you have made your own while cooking the veg in the pot. Now add another two pints of water.
- Next you are going to scent the soup. Peel a small piece of ginger about 2cm long, halve the chilli and remove the seeds. Take the lemon grass and like the garlic put it under your knife and give it a few bangs with your hand - this will release the lovely scent of the lemon grass.
- Now just place them into your pot of soup; you will be removing them at the end.
- At this stage your soup should be coming to the boil. If it has just turn it down a bit; keep it just under the boiling point.
- Now take 2 stems of parsley and coriander and tie together with a few of the chives. Throw them into your soup like the chilli, lemon grass and ginger. The tied herbs you will be taking back out at the end.
- At this stage the soup should be almost ready. The veg should be cooked and if it is, all we have to do now is finish the soup. Wow do we do that? Easy peasy.
- Taste your soup. It is going to need some salt and pepper. Remember one thing: if you add too much salt and pepper you can't take it back out so be careful -add it slowly and keep on tasting
- Now remove the chilli, ginger, lemon grass and tied herbs. To finish take the rest of your herbs and chop them up very roughly - use the stems as well, that's were all the goodness is. Throw them into your soup.
- Your soup is done. Enjoy with some good home-made brown bread.
More by Richard Corrigan:
- Butter Poached Smoked Haddock with a German Potato Salad
- Roasted Corn on the Cob
- Rump Burger with Foccacia Bread and Chunky Chips