The cold weather is still upon us and we’re nowhere near ready to give up our warming seasonal soups just yet. It may still feel like the bleak mid-winter but new season produce is (thankfully) finding its way into veggie boxes, farmer’s markets and on to the shelves. There’s a whole lot more choice available now and as the season moves on this will, of course, only increase.
In season right now is a whole host of vegetables, including, spring greens, radishes, watercress, purple sprouting broccoli and colourful rainbow and Swiss chard.
With the appearance of new produce we’re feeling inspired to dust down the cookbooks and get a bit more creative in the kitchen.
A bowl of something warm is still very much in need, so here’s our current favourite soup recipe that uses plenty of those new season spring vegetables.
Suitable for vegans, yet tasting ridiculously creamy, it’s filling, cheap to make and healthy too. Enjoy!
1 cauliflower, broken into florets
2 leeks, sliced
100g ground almonds
Half teaspoon nutmeg
1.5 pints vegetable stock
Large handful rainbow chard, chopped roughly
Salt and pepper
1. Warm a glug of olive oil in a large pan and soften the leeks and cauliflower florets.
2. Add the almonds and nutmeg, stir well.
3. Pour on the stock, bring to the boil, reduce the heat and leave to simmer until the cauliflower is soft.
4. Blend until smooth, season to taste.
5. Warm another glug of olive oil in a frying pan and stir in the chard, move it around the pan quickly to allow it to wilt and crisp a little, sprinkle with salt.
6. Divide the soup between bowls and garnish with helpings of chard.