Green soup

One of the best things about hosting Christmas ourselves this year was that we were able to make turkey stock from the carcass. This is not something we are very good at remembering to do with our regular roasts, I'm not really sure why. We're probably just too lazy. But it is, of course, simplicity itself. Especially in the Aga - just bring it all to the boil on the top and then pop it into the simmering oven until you remember to get it out several hours later!

Our freezer is packed full of pots of stock and it is so flavoursome - it adds so much flavour to soups and risottos in particular. I have a few favourite 'go to' soup recipes that I make regularly but really, with stock so flavoursome, it doesn't matter what you put in your soup. The end result will probably be delicious. Last Friday I took a look in the fridge and didn't seem to have enough of anything to make a particular soup. Instead, I decided to make a mixed green vegetable soup using up little bits of all kinds of veg. I wasn't expecting a particularly great result, but it was absolutely delicious as well as being extremely healthy (...don't tell anyone about the cheese toastie I had alongside). It's lovely green-ness made me feel all Spring-like and uplifted!

Here is what I did...

Green Soup

Serves 4

Ingredients:

A selection of green vegetables. Here is what I used...

2 leeks, sliced

2 spring onions, sliced

1 stick celery, sliced

1 large potato, cubed

1 courgette, roughly chopped

1 cup frozen peas

small handful chopped cabbage

1 pint good quality turkey, chicken or vegetable stock

Dash of sherry vinegar (optional)

1. Heat a little olive oil in a heavy-based saucepan. Add the leeks, celery and potato and sweat for a few minutes until just starting to soften.

2. Add all the other vegetables and then the stock. Stir and bring to the boil. Simmer over a gently heat (or in the simmering oven of an Aga) until vegetables are tender. I left mine in the simmering oven for around 25 minutes.

3. Whizz to a smooth consistency with a stick blender. Taste and season with salt and pepper to taste. Stir in a small dash of sherry vinegar to taste.

4. Pour into warmed bowls and garnish with chives, if you have any to hand!