THE CHEF’S TIPS
We asked chef Martin Boetz of Cooks Co-op for his favourite soup tricks.
ROASTED CARROT & GARLIC SOUP
Drizzle honey on carrots, garlic and small shallots, roast them until they’re caramelised, then boil them in vegetable stock. Once cooked, blend the lot with seasoning and a bunch of coriander.
Chop the stalks and cook them in olive oil or butter with garlic or anchovies, then top them with vegetable stock and finish with the torn silverbeet leaves. Either blend it to thicken or leave it as a broth. That way you use the whole plant rather than just using the leaves.
GREEN ON TOP
Whiz together parsley, mint, lemon zest, garlic, salt, pepper, a little bit of ground chilli and olive oil and pop it on top of any soup for extra flavour and goodness.
QUICK & EASY
These soups don’t need to be cooked for long. Use the vegetable as the thickening agent and then tear fresh leaves in. Add ginger, honey and garlic for good immunity. Just cook, then blend or eat as a brothy soup, depending on your preference.