Ionel Catau

Head Chef

Garden, Herb and Vegetable Soup

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  • image25 Min
  • iconEasy
  • icon6 Serves


  • Start by washing all your vegetables and prepare them according to the size above or to your preference they can also be cut into different shapes.
  • Add a medium sized pan on the stove and once warm lower the heat and add your onion leeks swede celeriac, cannellini beans and carrots with 25g of butter and just a pinch of salt the salt helps the vegetable to release their natural aroma (more to be added at the end) and cook for 5 minutes without colour or depending on the size you have cut them until they are al dente
  • Add the vegetable stock and bring to the boil.
  • Reduce the heat to just below boiling point to a simmer
  • Add the courgette fresh or frozen peas cabbage and green beans and cook them for a further 5 minutes
  • Now whisk in the cream and butter to completely emulsify
  • At this stage is important you try this soup to see how it will develop and if you are happy with the texture of the vegetables
  • Adjust seasoning by adding salt
  • Add herbs and tomato and recheck the seasoning
  • As a note I personally like acidity and at the end I would add the juice of 1 lemon but this is a matter of personal taste
  • Once your bread is hollowed and just before the soup its ready add it in the oven 180c for 10 minutes and after remove it carefully adding the soup inside start by adding the vegetables first then carefully add the rest of the soup finish with a sprinkle of fresh herbs and enjoy


Serves 4 people

  • 20 g onion finely chopped
  • 100g cannellini beans cooked and drained product
  • 35g leeks 10 mm dice
  • 50g carrots 10 mm dice
  • 50g courgette 10 mm dice
  • 50g swede 10 mm dice
  • 50g celeriac 10 mm dice
  • 50g white cabbage 10 mm dice
  • 50g fresh podded peas/ or frozen if not available
  • 50g green beans sliced on a angle
  • 50 g tomato blanched and deseeded 10 mm dice
  • 1 litre vegetable stock
  • 12 basil leaves roughly chopped
  • 5g parsley
  • 5g chives
  • 100g double cream/ it can be replaced with vegan cream
  • 150g unsalted butter it can be replaced with vegan butter
  • pinch of sugar
  • salt and pepper
  • 1 small round bread hollowed all inside removed in order to look like a bowl able to sustain the soup
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