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Veg Box News: 18th - 21st August, 2015 ... with delicious Herby Summer Soup

Chrisby Chris, 4 yr, 6 m ago in Blog
Comments | Tags: Box News, Local, summer season, UK, seasonal, cooking tips, recipe, soup, fresh herbs, Share a recipe

Next week’s boxes should look something like this, but by now you should all know the provisos and hesitations we attach to such a statement!

• Potatoes 1.2kg
• Carrots 500g
• Onions 400g
• Cauliflower
• Bag of Kale
• Bunch of Celery
• Red Pepper

• Sweet Potato 400g

• Potatoes +600g
• Tomatoes 500g

• Tomatoes 500g
• Locally-grown Courgettes 500g Sheffield Organic Growers courgettes  id=

• Green pepper
• Sweet potatoes 400g

I don’t normally post the fruit box recipe as the basics are usually fairly predictable, but at the moment there is a bit of a dearth of good citrus which means the boxes are a little more variable in content. The melons and pineapples are great at this time of year though

• Apples 700g
• Bananas 600g
• Peaches 400g
• Avocados x 2
• ½ Pineapple
• Grapefruit
• Lemon

• Tues – Watermelon
• Thurs – Galia melon

Some of last week’s boxes had a little bunch of fresh parsley in from Matt (Sheffield Organic Growers) which inspired me to come up with this rather tasty Herby Summer Soup – ideal for those not quite so summery days.  You could use all sorts of different vegetables in this as the base - courgettes, cauliflower - but the real stars are the herbs:

Herby Summer Soup


  • 1 large or 2 medium onions
  • 3 sticks celery
  • 1 leek
  • 3 medium carrots
  • 150g red lentils
  • 100ml apple juice
  • 1L vegetable stockI can heartily recommend the Marigold Reduced Salt Bouillon!  id=Kallo also do a very fine range of organic stock cubes if you don't have time (or inclination) to make your own  id=
  • Small bunch of fresh coriander
  • Larger bunch of fresh parsley, flat leaf or curly (approx 40g) I tend to think that Flat leaf parsley has a little more flavour but either would be fine in this soup  id=
  • Olive oil for frying
  • Ground black pepper
  • Soured cream (or vegan alternative) – optional


  1. Place the lentils in a pan with at least double the amount of water, bring to the boil and then simmer until soft adding more water if necessary.
  2. Meanwhile, chop the onion and fry in the olive oil until translucent and soft
  3. Chop the celery and leek and add to the onion and continue to sauté for a further four or five minutes
  4. Dice the carrots and add to the pan and continue to fry until these, too, are starting to soften.
  5. Add the apple juice and stock to the pan and bring to the boil then reduce the heat to simmer, covered, for around thirty minutes until the vegetables are soft.
  6. Add the lentils to the pan, stir thoroughly and cook for a few more minutes.
  7. Finely chop the coriander and the parsley and add most to the soup reserving just a handful for a garnish, then turn off the heat and allow it to cool for a moment.
  8. Transfer the soup to a food processor, or get out your hand-blender, and blitz it until smooth
  9. Return to the pan and heat for a few minutes but do not allow to boil.  If it seems too think then let it down a little with water.
  10. Serve with a sprinkling of the reserved herbs and a dollop of soured cream or vegan alternative.


Note to self: try to remember to take the photo before you've eaten the thing you want to photograph...  id=

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