michelle picker cooks

This vegetable soup, from a recipe by Kathryne Taylor of COOKIE + kate, truly is moreish!

In a large soup pot heat 3 tablespoons of the olive oil. Over medium heat cook 1 chopped onion, 2 – 3 peeled and chopped carrots, 2 chopped celery stalks and 2 cups of chopped seasonal vegetables of your choice – I used bell peppers, butternut pumpkin (squash) and sweet potato. Add ½ a teaspoon of salt and cook over medium heat until the onion is translucent and soft. Add 6 cloves of minced garlic, ½ a teaspoon of curry powder and ½ a teaspoon dried thyme. Cook for a minute or so until fragrant. Now add 2 400g (14 oz) cans of diced tomatoes with their juices and cook for a few minutes more. Add 4 cups of chicken or vegetable stock, 2 cups of water, 2 bay leaves, ½ a teaspoon of dried chilli flakes, a generous amount of freshly ground black pepper and another ½ a teaspoon of salt. Increase the heat and bring the soup to a boil. When it boils, lower the heat, partially cover the pot and simmer for 25 minutes. Lastly add 2 cups of chopped greens of your choice and continue to cook the soup until the greens are tender. When the greens are cooked, turn off the heat and remove the bay leaves. Stir in 1 tablespoon of lemon juice and 1 tablespoon of olive oil. Taste and adjust seasoning if necessary. Dig in!