If you master the art of making a basic vegetable soup from store cupboard staples, you’re well on the way to surviving autumn and winter without so much as a scratch on you. They’re so simple, and once you get the gist of them, you can start to get really creative with your flavours – or make use of all those fridge leftovers you never know what to do with.
My general rule of thumb is: carrot, onion and celery to start, caramelised really slowly to bring out all their glorious flavours for a delicious broth, followed by stock. Then the world is my oyster. I usually just throw in whichever vegetables I have to hand and hope they all come together nicely, plus some tiny pasta shapes or noodles. This never takes longer than 40 minutes door to door, and always yields something reliably comforting.
Todays extra veg combination (cavalo nero and radishes) are present for two reasons. The first is because cavalo nero is my favourite leafy green, it’s so hardy and wintry and I use it at every opportunity I get, and the second is because Nigella once off handedly pointed out how pleasing the combination of pink and green was in one of her TV shows and I’ve never once forgotten it. Plus, I love the extra layer radishes add to the texture of the bowl – a little fresh crunch every other mouthful is incredibly welcome.
The sponsor of todays recipe is Uncommon Goods. They’re an amazing online store that have just launched UK delivery services (they’re USA based) and are home to the killer noodle bowls used in the photography in this post. They’ve got a really unique selection of kitchen and dining items, there are so many things on my wishlist already – I think I might be sending Tom in their direction come Christmas time. Make sure you check them out for all your gifting needs, they’re one of a kind.
Top picks for me:
- Iridescent stemless wineglass set in Birthday Gifts for Her category.
- Literary glasses listed under Cool Gadgets.
- And I want pretty much everything you can personalise..
1 carrot, sliced finely
1 stick celery, sliced finely
1 white onion, diced finely
4-5 leaves cavalo nero, rolled up like cigars and sliced
200g fresh udon noodles
600ml stock (vegetable or chicken)
handful radishes, finely sliced
- Heat 1-2 tbsps cooking oil in a large non stick pan. Cook the onions, carrots and celery on a medium/low heat for around 15 minutes or until they begin to get all jammy and caramelised. Add the cavalo nero and cook for a couple more minutes.
- Pour in the stock, bring to a boil then reduce to a simmer. Cover the pot and cook for 5 minutes. Add the udon noodles and cook for 5 minutes more.
- Serve in bowls and scatter with those crunchy, peppery radishes.
This post is in collaboration with Uncommon Goods