I think soup has to be one of my favourite things to make and eat. There are so many variations depending on the season and your mood. Whether it's smooth and thick or chunky and hearty or light and flavourful, there's always a comfort in a bowl of soup. My cooking club has a large selection of soups in it from 10-minute quick bowls through to a slow classic french onion soup all with step-by-step video instructions but I am happy to start a new season of soup recipes on Gerry Kelly's Late Lunch on LMFM with a classic that I think everyone loves- a traditional farmhouse style vegetable soup. 

Traditional Vegetable Soup

Ingredients:

1tsp rapeseed oil & a knob of butter

450 mls of veg stock

1 onion, finely chopped

1 clove garlic, finely chopped

1 tsp mixed herbs

100g Potatoes

100g Leaks

100g Carrots

Optional garnish:Fresh Cream and herbs such as Parsley and Chives

Method

Place the oil and butter in a pot and add the onion. Sweat off the onion and carrot with a pinch of salt for five to ten minutes or until golden.

When the onion is golden, add the garlic  and mixed herbs and saute for another 2 to 3 minutes.  

Add the potatoes and stock to the vegetables  and bring to the boil.

When the vegetables are soft, blitz until smooth or leave a little chunky if you prefer.

Finish with a little cream if desired and fresh chopped herbs such as Parsley and Chives