This is my new favourite crew lunch soup recipe. The chunkiness allows each vegetable to speak for itself while the overall flavour is gorgeous. Ingredients 300 gm sweet potato - scrubbed not peeled and cut into 1 cm rounds (if they are the finger sweet potatoes) 500 gm potato - scrubbed not peeled and cut into large bite size pieces 3 carrots - halved and cut into 1/2cm semi rounds 1 leek halved and sliced into 1/2cm semi circles 250ml white wine 200 gm of pumpkin peeled and cut into 2 cm squares a large knob of butter...about 80 grams 1.5L vegetable stock 1/2 cup chopped parsley 3/4 cup chopped stinging nettles
Method 1. Place the butter and leeks into a large heavy bottom stock pot on medium heat. Caramelise the leeks...stirring occasionally until they begin to brown. 2. Add carrots, potato, pumpkin, sweet potato and wine and turn the heat up burning the alcohol from the wine. 3. Turn heat back to medium and add stock. Ensure that there is ample stock to cover vegetables. Simmer until pumpkin begins to break down. The pumpkin can completely disintegrate adding flavour to the stock. Add stock if needed. 4. Add salt and pepper to taste. Once the stock is well flavoured, add the parsley and nettles and remove from heat. Let rest for five minutes before serving.
Photo Credit Belinda Sheekey at Dyeing Trade