Traditional Vegetable Soup With Herb Oil

Simple, flavourful, filling and a bowl of perfectly balanced nutritional goodness, this is our chef’s personal favourite to warm the soul after an invigorating walk in the cool mountain air or a quick and easy supper. An appetising celebration of seasonal vegetables with the essence of smoked applewood adding a little something special, this go-top soup is delicious any time of year.

Ingredients:

Vegetables

• 80 g yellow zucchini
• 80 g green zucchini
• 20 g celery stalks
• 40 g leeks
• 80 g broccoli
• 80 g cauliflower
• 1 tsp salt
• ¼ tsp black pepper

Vegetable broth

• 300 g onion
• 150 g carrot
• 150 g celery
• 150 g leeks
• 100 g celeriac
• 1 tsp salt
• 1 bayleaf
• 1 spring fresh thyme
• 2 ltrs cold water

Herb oil

• 90 g canola oil
• 50 g fresh basil

Preparation:

Soup

• Wash all the vegetables
• Cut the broccoli and cauliflower into florets
• Remaining vegetables, cut into small cubes
• Make the vegetable broth by combining all the ingredients and water in a large pot; bring to the boil and simmer for 45 minutes
• Pass through a fine, mesh sieve
• Cook the fresh vegetables in the broth until just softened
• Serve garnished with edible blue nasturtium leaves and a drizzle of basil oil

Herb oil

• Blanch the basil leaves in boiling water for 30 seconds then place in ice water
• Squeeze excess water from basil
• Place in a blender with the canola oil and quickly blend to a fine purée while retaining colour