Seasonal and local is so much the nicest way to plan cooking adventures....
Soup for the soul
We have put together a few tried and tested soup recipes that are perfect to fill our old-fashioned soup plates with (they hold just the right amount of pasta, soup, stew or whatever…).
Sow small batches regularly from early spring onwards, for harvests almost all year round.
1 tbsp vegetable oil
1 onion, chopped
450g carrots, peeled and chopped
1.2l vegetable or chicken stock
handful of fresh coriander
Heat 1 tbsp vegetable oil in a large pan, add in the chopped onion and heat for 5 minutes, until softened.
Mix in the peeled and chopped carrots and vegetable or chicken stock - bring to the boil, then reduce to a simmer. Cover your pan and cook for 20 minutes until the carrots are tender.
Add into a food processor with a handful of coriander and blitz until smooth. Return to pan, season, if necessary, then reheat to serve.
It only takes a few simple ingredients to make an easy heart-warming soup… all you need in addition is some crusty bread and an Emma Bridgewater Soup Plate.Shop collection
The Isle of Wight has more hours of sunshine than anywhere else in the UK...which helps them grow some of Britain's tastiest tomatoes. Do use Isle of Wight Tomatoes, if you don't grow your own.
2 tbsp olive oil
Garlic cloves, crushed
500g fresh tomatoes, chopped
1 tsp caster sugar
Salt & pepper
Fresh basil, chopped (or 1 tsp dried basil)
500ml of vegetable stock
A splash of cream
Heat olive oil, add onion and sweat down, add a little crushed garlic and cook for 30 seconds longer until the garlic is fragrant. Next add the 500g of fresh tomatoes – along with the stock, a teaspoon of caster sugar, pepper and salt and a handful of basil.
Simmer for about 40 mins - longer if possible - then use hand blender to liquidise.
Finish by adding a splash of cream before dishing up!
Claire's Favourite Butternut Squash & Peanut Soup
Named 'butternut' due to its smooth-as-butter texture and nutty taste. Harvest yours in September, and bring it indoors to mature before the first frosts arrive.
This recipe has been donated by Collector Claire Goddard and is perfect for chilly Autumn days.
"I make this in my soup maker, and these are the ingredients I usually use. Normally I use a variety of red, yellow, and white vegetables, but the main one is always butternut squash." - @thriftwood114
Half a butternut squash, unpeeled and chopped
1 large onion, diced
Half large red pepper
1 carton chilli and garlic passata
1 tin chopped tomatoes
1 tin butter beans
2 veg stock cubes
Large dollop of peanut butter
I put all ingredients (except peanut butter) into soup maker and cooked on smooth. At the end I added peanut butter and blended.
If you’re making using the traditional stovetop method just sauté onion, then add all other ingredients and bring to boil. Simmer for half an hour, cool, add peanut butter, blend then bring back to boil and serve with warm crusty bread.
You can read more from Claire Goddard's Collectors Edit here.
Set the table for a candlelit supper with our growing collection of various game bird species including; pigeons, cocks, pheasants and, red legged partridges on mugs, plates and platters.Shop collection