Catherine Fulvio's Homemade Vegetable Soup with Soda Bread
Ingredients
Serves 8
For the soup
- 1 large onion
- 1 leek
- 1 large carrot
- 3 florets of brocolli including the thick part of the brocolli chopped small
- A handful chopped cabbage
- 1 green pepper
- 1/2 courgette
- 3 sticks celery
- 4 asparagus (optional)
- 3 tsp fresh parsley
- 3 tsp fresh thyme leaves
- A good 1/2 tsp curry powder
- 2 Bay leaves
- 1 knob irish butter
- 1 organic veg stock cube
- 1 chicken stock pot
- Good pinch ground black pepper
- 1 tbs oil for frying
For the soda bread
- 70 g sieved Neills soda bread flour
- Good pinch pink rock salt
- 200 mls butter milk approx
Method
For the soup
- In a heavy based pot add oil and saute off chopped onion and leek for a few mins.
- Add carrot and celery and saute for a further 5 mins.
- Add the rest of the veg butter and seasonings.
- Cover the veg with boiling water from kettle. (Approx 1 1/2 pints).
- Bring to boil. Reduce to a low heat and simmer for 20 mins.
- Blitz till smooth or leave a few chunky veg for more of a bite.
- I find adding a knob of butter gives a silky quality to the soup.
- Serve with the bread and a bit of real Irish butter (no spreads).
For the bread
- Sieve flour into bowl. Add good pinch rock salt and combine.
- Make a small well in centre of flour.
- Add butter milk slowly and combine into a soft dough.
- Turn onto floured board and knead slightly.
- With a floured rolling pin shape into a 1/2 inch round.
- Flour a heavy based pan and put pan on a medium heat.
- Gently add your bread to pan and leave for 10 mins till it has a nice golden crust or thick skin.
- Shake pan now and then so dough wont stick.
- Lower heat if you feel its cooking too quick.
- Flip over to other side and cook again for 10 mins.
- Turn onto wire rack to cool.
- Split with knife when cool into portions spread with real Irish butter (no spreads or low low alternatives!)
