TRADITIONAL VEGETABLE SOUP WITH HERB OIL

 Simple, flavourful, filling and a bowl of perfectly balanced nutritional goodness, this is our chef’s personal favourite to warm the soul after an invigorating walk in the cool mountain air or a quick and easy supper. An appetising celebration of seasonal vegetables with the essence of smoked applewood adding a little something special, this go-top soup is delicious any time of year.

Serves 4

INGREDIENTS

Vegetables

80 g yellow zucchini

80 g green zucchini

20 g celery stalks

40 g leeks

80 g broccoli

80 g cauliflower

1 tsp salt

¼ tsp black pepper

Vegetable broth

300 g onion

150 g carrot

150 g celery

150 g leeks

100 g celeriac

1 tsp salt

1 bayleaf

1 spring fresh thyme

2 ltrs cold water

Herb oil

90 g canola oil

50 g fresh basil

METHOD

Soup

1. Wash all the vegetables
2. Cut the broccoli and cauliflower into florets
3. Remaining vegetables, cut into small cubes
4. Make the vegetable broth by combining all the ingredients and water in a large pot; bring to the boil and simmer for 45 minutes
5. Pass through a fine, mesh sieve
6. Cook the fresh vegetables in the broth until just softened
7. Serve garnished with edible blue nasturtium leaves and a drizzle of basil oil

Herb oil

1. Blanch the basil leaves in boiling water for 30 seconds then place in ice water
2. Squeeze excess water from basil
3. Place in a blender with the canola oil and quickly blend to a fine purée while retaining colour

To your Best Life,

Your Chenot Wellness Team