About this recipe: Thickening soup with potato gives a velvety smooth result without adding the fat used in other traditional methods. Served either hot or chilled, this soup is ideal as a dinner-party starter all through the year.
To make a filling broccoli soup, replace the carrots with 500 g (1 lb 2 oz) broccoli florets. Sprinkle each serving with a little grated nutmeg and top with about 1 tbsp crumbled blue cheese, such as Stilton. Omit the cream. * Make a green bean soup using this basic recipe. Replace the carrots with 450 g (1 lb) green beans, trimmed and chopped. Omit the orange zest and add 30 g (1 oz) finely chopped fennel, about ¼ bulb. Depending on the choice of beans, this soup may need sieving to remove fibres after puréeing the mixture – this is particularly important if using runner beans. Serve sprinkled with finely chopped fresh fennel leaves (from the bulb) or dill.
Making soup is an excellent way of preserving all the water-soluble vitamins – the B group and vitamin C – which are otherwise lost when the cooking water from vegetables is discarded. * This low-fat soup is made with leeks instead of the usual onion. Leeks are a useful source of several water-soluble vitamins, including vitamin C and folate.
Excellent source of vitamin A, vitamin E. Good source of vitamin C. Useful source of folate, potassium, vitamin B1, vitamin B6.