Garden Vegetable Soup

Suitable for diabetics, lactose and gluten intolerant, low fold map and vegetarian diets

Ingredients

Half a cup chopped fresh spring onion and chive tops (green part only).
3 carrots roughly chopped into medium size pieces.
1 medium size potato.
1/2 a small sweet potato.
1 small swede.
2 medium size parsnip.
1 large wedge pumpkin (do not butternut).
1 small celeriac bulb.
4 sticks celeriac top.
2 medium tomatoes.
1 small long red chilli.
1/4 bunch parsley.
1/2 teaspoon fresh ground black pepper.
1 teaspoon rock or sea salt.
1 teaspoon ground turmeric.
1 whole star anise.
1 small sprig fresh sage.
1 sprig of fresh oregano.
1 sprig of rosemary.
1 table spoon good quality olive oil.
2 litres of homemade vegetable stock (see recipe).

Method

Finely chop the parsley and celeriac tops.
Then roughly chop all of the vegetables into medium size pieces and put aside.
Use a good heavy based pot.
Into the pot put a table spoon good quality olive oil, heat the pot till the oil is hot.
Stir in your finely chopped spring onion and chive tops.  As your herbs start to fry, turn the pot to a low heat and sweat the herbs slowly stirring occasionally then add sea or rock salt, fresh ground pepper and a quarter of a teaspoon of asafoetida.
Deglaze with your vegetable stock then add the chopped vegetables, fresh herbs and spices.
Bring to the boil, place the lid on the pot and simmer slowly for 1 -2 hours.

The soup will keep for a few days in the refrigerator and can be placed in single serve size containers and frozen.