Covent Garden Russian Soup

The boy has a hangover and didn’t get up until midday. He’ll want either a fried English breakfast or something very delicate. This time it’s the latter. Not sure how Russian it is but I like to imagine Russian boys with fine brown hair enjoying it.

50g butter

1 medium onion, finely chopped

225g potatoes, peeled and sliced

110g parsnips, peeled and sliced

110g carrots sliced

50g cabbage, finely sliced

2tbsp finely chopped flat leaf parsley

1/2tsp dried mixed herbs

A little freshly grated nutmeg

1.2 litres vegetable stock

Salt & pepper

This is from the New Covent Garden Soup Company, so we’re in good hands. I like peeling and chopping vegetables and am enjoying Radio 4 while the boy groans quietly to himself. I can’t help being slightly louder than usual.

When it’s all prepped, cook the vegetables in the butter for 5 minutes, trying not to colour anything too much. You’re softening them, rather than browning them. Add the parsley and mixed herbs. No idea what mixed herbs they use in Russia but we’re using an Italian herb mix. Herbes de Provence would be good. Grate in a little fresh nutmeg.

Add the stock. We’re using Marigold Swiss Bouillon powder. If you’re using a cube, consider making it a little weaker than the directions on the box. Simmer gently for 30 minutes.

Let it cool a little and pulse with a stick blender. I only give it a few short bursts as I like the texture of the vegetables, rather than a smooth puree but it’s up to you.

The boy attacks it with relish. He looks young and fragile at the table in his bathrobe, and I can’t resist telling him I love him. Making someone soup is the best way of showing that you love them.