A couple of weeks ago the sun came out and inspired us to do a little feel-good cooking in our Family Brace Hut in our display garden. With the doors open and this year’s first tulips dancing in the flower beds, we couldn’t resist making a soup inspired by a beautiful spring morning experienced from our shepherd hut. The celery adds a wonderful crispness accompanied by the stimulating flavor and balanced kick from the fresh chilli and ginger. To be enjoyed on the steps of your Blackdown Shepherd Hut whilst watching your garden come to life!
1 large white onion, sliced
2 cloves of garlic, crushed
1 bunch of celery chopped into 1cm chunks
1 cm of fresh chilli, sliced
2cm size piece of fresh ginger, peeled and grated
1 vegetable sock cube
3 medium sized potatoes peeled and chopped in 3cm chunks
- CREATE YOUR SOUP’S ‘CHASSIS’
Firstly, add a small splash of olive oil into your pan and fry off the sliced onion and chopped celery.
- ADD SOME EXCITEMENT
Once the celery and onion has softened add the grated ginger, crushed garlic and chilli and cook for a further minute.
- MAKE IT STURDY
Add the potato chunks, with a vegetable stock cube and fill your pot with boiling water until it doesn’t quite submerge all your ingredients.
- TAKE A DEEP BREATH AND ENJOY THE SMELL OF GOODNESS
Cover with a lid and leave to boil for approximately 20 minutes on a medium to high heat.
- DO YOU
Take off the boil. Plug in your hand-held blender or food processor and BLEND until you’re left with a scrumptious smooth consistency or perhaps you prefer a bit of chunkiness?
GIVE IT A GO!
And there you have it. A delicious soup with plenty of nourishing ingredients perfect for a spring- time lunch in the garden! Give it a go and show us yours by sharing a photo on Instagram using the hashtag #blackdownhutsfood