Easy Vegetable Soup

Ingredients

Soup base

• 2–3 tablespoons butter

• 1 onion, diced

• 1 bulb fennel, diced

• 1–2 celery stalks, chopped

• 3 cloves garlic, roughly chopped

• Fresh thyme sprigs

• Fresh rosemary (1–2 small sprigs)

• 1 leek, washed well and finely chopped

• 1 small red chilli, chopped (optional)

• 2–3 potatoes, diced (with their rinsing water)

• 1–2 tbsp white wine (optional, for depth)

• 1–2 tbsp miso paste

• Water or vegetable stock (enough to cover ingredients)

Greens & finishing

• 1 bunch silverbeet (Swiss chard), stems and leaves separated and chopped

• Fresh parsley, chopped

• Chives, chopped

• Parmesan cheese, grated (optional for serving)

• Optional: Crispy bacon for non-vegetarians

Method

Sweat the aromatics

1. Melt butter in a large pot over medium heat.

2. Add onion, fennel, and celery. Cook until softened.

3. Add the roughly chopped garlic. Keeping the garlic coarse gives a sweeter, softer flavour.

4. Add thyme and rosemary.

5. Cook until fragrant and lightly softened.

 Add leek and silverbeet stems

1. Add finely chopped leek and stir well.

2. Chop silverbeet stems into small angled pieces. Add them to the pot.

3. Sweat all vegetables until soft and aromatic.

Build the body of the soup

1. Add chilli if using.

2. Add diced potatoes along with their rinsing water (the starch helps thicken the soup).

3. Add a splash of white wine for extra depth.

4. Stir in miso paste. Let it soften and dissolve into the vegetables.

5. Add enough water or vegetable stock to cover the ingredients.

Cook the soup

1. Bring to a gentle simmer.

2. Cook for 15–20 minutes, or until potatoes are tender and flavours have blended beautifully.

Add silverbeet leaves

1. Roughly chop the silverbeet leaves.

2. Add them to the soup and cook just until wilted.

Finish & serve

1. Taste and adjust seasoning if needed.

2. Ladle into bowls.

3. Top with chopped chives, parsley, and grated Parmesan.

4. (Optional) Add crispy bacon for non-vegetarians.