Posts Tagged With: blending

Purple carrot soup

Carrot soup? Why not?! And this one is made with our beautiful purple variations – although our normal orange carrots will taste just as delicious – but I wonder if the soup will be purple too?

From the garden: purple carrots, leeks, celery, potatoes, chives, coriander
Recipe source: Melissa
Serves: 6 or 24 tastes


  • Chopping board & knife
  • Small paring knife& scissors
  • Bowls – large, medium
  • Potato peelers
  • Kitchen paper
  • 1 heavy-based stockpot & lid
  • Wooden spoon
  • Stick blender
  • 2 teaspoons
  • Serving bowls


What to do:


  • 1.5lt boiling water and 1.5 tablespoons bouillon (or vegetable stock)
  • 4 large purple carrots
  • 1 large leek
  • 1 onion
  • 3 large stalks of celery
  • 3 medium potatoes
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 50g butter
  • Small bunch chives & coriander
  • 150ml sour cream
  • Flaked salt and black pepper
  • Fill the kettle and set it to boil.
  • Scrub the carrots under running water but don’t peel. Grate & reserve into a medium bowl.
  • Wash the leeks well, inserting a slit down the middle of each and rinsing out any dirt. Trim and chop finely. Peel and chop the onion. Wash the celery and shake dry, and snip into fine slices.
  • Peel the potatoes over the sink and wash thoroughly. Chop into 2cm cubes.
  • Melt the butter in the large thick-based saucepan, then add the prepared leeks, onion, celery, potato and carrot and sprinkle in the spices. Stir them around so that they’re coated with the melted butter.
  • Next sprinkle in some salt then cover with a lid and let the vegetables sweat over a very gentle heat for about 15 minutes, giving the mixture a good stir about halfway through.
  • After that, add the hot water and bouillon, bring everything up to simmering point and simmer, covered, for about 10-15 minutes or until the vegetables are quite tender. Then remove the pan from the heat and when it has cooled a little, liquidise the soup with the stick blender and check to see if seasoned correctly.
  • Wash the chives and coriander, carefully shake dry & roll up in a piece of kitchen paper to dry. Snip or chop finely.
  • When ready to serve, stir the soup and then swirl in the sour cream. Then ladle in to bowls and garnish each one with the snipped chives and coriander.

Notes: Why don’t we peel the carrots in this recipe? What does to sweat vegetables mean?

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Leek soup

The classics keep coming back, and for good reason! Here’s another 70’s soup…

Fresh from the garden: leeks, celery, onion, potatoes, garlic, thyme
Recipe source: Melissa
Serves: 6 or 24 tastes


  • Kettle
  • Chopping boards and knives
  • Bowls – big, medium
  • Peelers
  • Paper towel
  • Scissors
  • Stockpot, wooden spoon
  • Measures: jug, tablespoon
  • Ladle
  • Stick blender
  • Serving bowls
  • Teaspoons



  • 50g butter
  • 3 leeks
  • 1 brown onion
  • 4 cloves of garlic
  • 2 stalks of celery
  • 3 medium potatoes
  • 1.5 litres water with a tablespoon and a half of bouillon (or 1.5 litres stock)
  • A small handful of thyme sprigs
  • 100ml single cream


What to do:

  • Fill the kettle and set to boil.
  • Wash the leeks, slicing open half way to wash off all the dirt, slicing off the very end of the roots and the really spiky green parts of the leaves and discarding. Chop into 1cm rings or slices.
  • Peel and chop the onion and garlic cloves.
  • Peel the potatoes under running water and chop into 2cm cubes.
  • Wash and shake the celery dry and chop into thin slices, including the leaves.
  • Wash the thyme and gently dry it in a piece of paper towel.
  • In the stockpot over medium heat, place the butter and melt. Add the onion and gently cook for a few minutes, and once translucent add the leeks, garlic and celery. Cook for a few minutes until everything softens slightly.
  • When the kettle has boiled, carefully measure the boiling water into the jug and stir in the bouillon. You may need to do this in 2 lots.
  • Add in the potato, the bouillon (or stock) and the sprigs of thyme. Bring to the boil and simmer for about 10 minutes until the potato is tender and cooked through.
    Remove from the heat, and remove the sprigs of thyme from the pot.
  • Blend until the soup is velvety smooth and perfect. Stir through the cream and ladle into bowls.

Notes: What does translucent mean? What is bouillon and what is it made of?

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Kitchen news – 21st November 2013

Flatbread production line

The theme this fortnight has been ‘Our Families’, recommended to me by Miss Murden for her Stage 1 unit theme. This has been particularly appropriate at my house as we’ve had our English family to stay (who of course brought the rain with them!) but also has led to discussion in the classes about our Bondi Kitchen Garden Family, where we cook, eat and work together – and also how I very much feel like an auntie to all the children (or as a cheeky little Year 3 kid said, a Great Grandma. Hmph!) The UK folks left yesterday, so the weather should be a lot better from now on…

So to our menu: Hugh’s fish-free salad Niçoise (gorgeously golden yolks from our fresh eggs); slurpy Cream of celery soup; River Cottage garlicky flatbreads to mop up Alice’s broad bean puree (that’s the end of them!); and the most popular dish ever, judging by the requests for the recipe and general comments from parents AND children: the creamy and vibrant Risotto primavera.

A fabulous bunch of dishes and the children working so well together – so helpful, mature and an absolute delight to cook with! And not a grain of rice left…

To finish, I made a call-out for some haberdashery help… I mentioned that I had over a dozen aprons that need some sewing-machine attention or other and said would love to hand them over for a fix, and that it could be a project for the holidays? But it looks like I have a Machinist Miracle Maker who is even picking up the aprons on Tuesday! Thanks Fiona 🙂

For loads of great photos from the week and recipes updated fortnightly, click back here!


Team zest!

Categories: Kitchen Garden, News | Tags: , , , , , , , , , , , , , , , | 1 Comment

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