Allotment Soup/ Courgette & Brie Soup

Most weekends NAH and I have 'Allotment Soup' ('Assortment Soup' for those of you who don't have an allotment) for lunch. This tends to be whatever is in abundance at the time (seasonal and therefore cheapest if you're buying), so naturally at this time of the year courgettes (zucchini) form a major component. The onions, garlic, and herbs fresh from the garden are constants. I use potato if the soup will need a thickener (for example you won't need potato if you're making a parsnip centric version) and the courgette component will be whatever glut vegetables you have to hand - 1 vegetable or a mixture, it's up to you. Note I don't use salt in my cooking, so you may want to add your own to taste. This quantity will generously serve 4-6.

Ingredients

• 2lb courgettes or other vegetables of your choice
• 1 large onion
• 8oz potato (washed, but not peeled)
• 2 cloves garlic
• 1 bunch fresh herbs - type and amount to your taste. I've used sage this time - mixed herbs, thyme, oregano or rosemary also work well, or powdered coriander (cilantro) seed
• 4 bay leaves
• Freshly ground black pepper
• 1 tablespoon Extra virgin olive oil
• 2 pints vegetable stock (either home made or a stock cube made up to the amount needed with hot water)

Method

• Peel and chop the onion into rough slices
• Pour the olive oil into a large pan and set on the stove
• Add the onion and set the pan to a medium heat
• Peel and chop the garlic and add to the pan
• Gently soften the onion and garlic until they are transparent
• Add the vegetable stock and freshly ground pepper to taste
• Roughly chop the remaining vegetables and add to the pan
• Destalk the herbs and add to the pan along with the bay leaves
• Bring the pan to a rolling boil, then cover and turn down the heat and simmer for 25 minutes, or until the vegetables are tender. Taste and adjust seasoning about half way through
• Allow to cool, then remove the bay leaves with a spoon (you can leave them in if liked - this makes for a spicier version, but you may get the odd fragment of stalk)
• Process the soup using a blender until smooth
• Reheat and serve with fresh crusty bread

Variation: For courgette gluts, my neighbour makes a delicious courgette and brie soup taken from the New Covent Garden's soup recipe book. And here's the recipe - I've only been able to find a metric version, so you may need to use the measure converter below.

Courgette and Brie Soup (serves 6)

Ingredients

450g courgettes - chopped
350g potatoes - peeled and chopped (I leave the skins on as I prefer them that way)
225g Brie - ripe with rind removed
1 large onion - chopped
1.2 litres vegetable stock (home made, or 1 stock cube made up to the required amount)
Seasoning to taste

Method

• Put all the vegetables in a large pan, add the stock and seasoning to taste
• Bring to the boil, then simmer for 15 minutes or until the vegetables are tender
• Cool slightly, then process the soup using a blender until smooth
• Add the brie, bring back to near boiling point, stirring constantly so the brie is combined with the liquid
• Taste and adjust seasoning if needed

Measure converter - for ounces, cups, grammes etc.