Ronni Kahn shares how you can turn any leftover veggies in your fridge into a pleasant soup this winter. This recipe is one of 100 recipes featured in OzHarvest’s recently launched Urban Harvest Cookbook.
Prep time: 15 minutes
Cooking time: 20 minutes
1 tablespoon olive oil
2 leeks, washed and chopped
2 brown onions, roughly chopped
1.3l chicken or vegetable stock
1 iceberg lettuce (or any other lettuce), outer leaves discarded, roughly torn
500g fresh or frozen peas
3 fresh or dried bay leaves
salt and pepper, to season
Greek-style yoghurt, chopped soft herbs, extra-virgin olive oil and sourdough bread, to serve
If I have any green veggies, such as zucchini or fennel, I might add them too because the vibrant green just looks so gorgeous.
Place the olive oil in a large saucepan over medium heat. Cook the leeks and onions for 6–7 minutes or until just soft. Add the stock and bring to the boil, then add the lettuce, peas and bay leaves. Bring the soup back to the boil, then reduce the heat to low and simmer for 10 minutes or until the lettuce is soft and the peas are cooked through.
Remove the bay leaves and blend the soup until smooth. Add more heated stock if the soup is too thick, then season to taste. Ladle into bowls and top with a dollop of yoghurt, a sprinkle of fresh herbs and a swirl of extra-virgin olive oil. Serve immediately with sourdough bread.