Now that we are living in the UK, my eldest boy, who is nearly five, is attending the reception class of our local primary school. The school dinners here are now very good, offering salad bars, freshly cooked pastas and meat dishes, together with a wide variety of fruit and vegetable options and accompaniments. But, the one thing that is missing is soup. At the schools and nursery’s in Portugal, soup is given at every school meal as a prelude to the main and not only does it provide a fantastic way of getting your five a day, it is substantial, hearty and teaches the children to have a healthy attitude towards vegetables (even if you can’t get them in to them with their mains!). I have put together a basic recipe that the whole family can enjoy. The vegetables I have used here are available in Portugal, but you can use whatever you like, just make sure you have a base of carrot and potato.
Ingredients
- 6 carrots, peeled and roughly chopped
- 1 onion, peeled and roughly chopped
- 2 ribs of celery, roughly chopped
- 2 potatoes, peeled and roughly chopped
- 1 medium sized leek, roughly chopped
- 1 clove of garlic, crushed
- crystal salt to taste
- 3 tablespoons of olive oil
Method
- Combine all the vegetables into a large stock pot and add enough water to measure approximately ½ cup above the vegetables.
- Bring to the boil and then reduce to a low simmer for 20 minutes.
- Add the olive oil and salt and then process with a hand held blender or food processor until smooth.
- Ladle into warm bowls, drizzle lightly with olive oil and serve with your favourite bread.
