I made this today. It’s a summery soup, with the thickness and texture of a winter soup… so the best of both worlds in one then!
2 medium sized carrots
2 medium sized potatoes
A nice sized head of broccoli
1 white onion
1 bunch spring onions (about 10)
4 cloves garlic
Ground chilli seeds
A veggie OXO cube
Chop the carrots and potatoes finely, cut the broccoli into little trees about the size of a thumbnail.
Fry the onions and garlic in a saucepan with a little vegetable oil until they go brown and transparent. Meanwhile, crush about a teaspoon of chilli seeds as much as you possibly can (pestle and mortar if you have one).
Once the onions are browned pull the pan off the heat and leave a minute – then add a good heaped teaspoon of caraway seeds, the potato, carrot and about 2 pints of water (add the water last to prevent spitting). Return to the heat and add the oxo cube and chilli sees (I suppose you could use chicken stock if you’re not a veggie, but the thought of that scares me).
Return to the heat and simmer for about 10 minutes.
Put the broccoli in a pan with a pinch of salt and once the potatoes in the main pan go soft turn on the heat to the broccoli.
Smush up the stuff in the main pan using a hand blender until no lumps remain. Taste and keep adding ground ginger and stirring in until it gives you a warm sensation at the back of your throat. Add a little pepper and salt to season. Thicken using SMASH if required (add the SMASH directly to the pan and stir in).
Once the broccoli is starting to soften, drain and add to the main pan. Give it a couple of minutes on the ring, taste, season, and serve.