There are many soup recipes in the world but whenever I am searching through my cook books for a good one that uses the ingredients I have available, it is usually Gwyneth Paltrow that has the answer for me. This soup is what I like to think of as a kitchen sink soup, i.e. shove whatever you have left in the fridge at the end of the week in it kind of a soup. This soup was so refreshing and far tastier than I had visions of it being whilst I was stirring it. The idea of adding a spoonful of pesto to it was a stroke of genius, thanks Gwyneth. I’ll definitely be making versions of this soup again and again and again. Substitute whatever vegetables you have available, that’s the beauty of soup.
Ingredients: (To serve 2 but will easily scale up)
- 1 tbsp of extra virgin olive oil
- 1 leek, rinsed and chopped
- 2 garlic cloves, finely chopped
- Course sea salt
- 500 ml of vegetable stock (I used a trusty stock pot out the cupboard, sometimes you just have to cheat)
- 1 carrot, peeled and thinly sliced
- Left over roast chicken (optional)
- 1 medium courgette, sliced
- A handful of chard, roughly sliced
- 1 stick of celery, sliced
- 1 heaped spoonful of pesto
- Heat the oil in a sauce pan on a medium heat and then add the garlic, leeks, carrots, celery and a generous pinch of salt. Cook until softened, ~ 5-10 minutes.
- Add the stock and bring it to a boil (turn up the heat), and then let it simmer for ten minutes.
- Add the courgette, chard and chicken (if using) and cook for a couple of minutes.
- Turn off the heat and stir in the pesto.
- Serve and enjoy.