Having appeared to have died a few months ago, my trusty soup maker decided to spring into life just as normal when I made this soup. Maybe it just needed a rest!
This is a light, delicately flavoured soup, just right for the early autumn, a bright and cheery colour that reminds me of the sunflowers that have only just been harvested and the warmth of late summer days. The starlings are gathering on the electricity wires and spontaneously treat us to the beauty of a graceful murmuration, a sure sign that summer is over but I'm not quite ready yet for hefty soups and casseroles and hang on to the remnants of blue skies and sunshine.
Ingredients
4 large carrots
2 medium potatoes
1 onion
2 sticks of celery
Zest and juice of 1 large orange
1 vegetable stock pot
1 tsp ground ginger (or a squirt of ginger paste, add more to taste once cooked)
salt and pepper to taste
Method
Wash and peel the veg and chop into large chunks. Add enough veg to the machine to reach the bottom line.
Add the stock pot, ginger and salt and pepper then water to fill to the top line.
Cook on the smooth setting.
Add a swirl of cream if you like.
Makes 4 generous servings.
