This recipe (or a similar version) was the first recipe I cooked when I attended the Dublin Cookery School in 2014 so I have Lynda Booth to thank for this. I have tweaked it a little to my own taste and have made it thousands of times since then – okay well maybe 50 times then. It is so easy to make and actually makes me feel so nourished because of all the vegetables and my beautiful natural chicken stock.
It is actually a really sweet soup because of the peas. Peas please...never underestimate the value of that bag of frozen peas in your freezer. Pull them out, grab a couple of other ingredients and let’s get cooking...
1 cup broccoli chopped into small florets
1 cup green beans cut into small one inch pieces
1 courgette cut into discs and then cut in half
1 cup frozen green peas
1 cup onion chopped into small dice (1 medium)
1 cup potato chopped into small dice (1 medium)
1 litre of chicken stock (you can also use my vegetable stock here too)
Sea salt and fresh ground pepper to taste
Sweat your onions and chopped potato slowly in butter until soft (about 10 minutes on medium/low heat) together with ½ teaspoon salt and ¼ teaspoon fresh ground pepper and salt and pepper. Make sure you don’t brown your onions, you just want to soften and cook them out.
Add Carol’s Stock Market chicken stock, bring to boil, turn down to simmer. Add green beans and broccoli and simmer for 3-4 minutes and then add corgette and simmer for another 2-3 minutes. Finally, add one cup frozen peas and simmer for the last 5 minutes. Get out your blender and blend until smooth. Adjust the seasoning and enjoy!