Gougane Simple Vegetable Soup Recipe

This is the soup that we have been making in Gougane Barra since Joan Cronin (Neil's grandmother) started making it in the 1930's. The hotel was self sufficient with its own farm and gardens.They used to grow all the ingredients used in this recipe to make this delicious, simple soup.

Ingredients
1 dessert spoon of olive oil or butter
5– 7 carrots(organic if possible)
2 sticks of celery
2 onions
2 potatoes
1/2- 1 tsp of salt
1 litre of vegetable stock (using homemade stock or 1 vegetable stock cube)

Method
Wash,peel and roughly chop the carrots.
Wash and finely slice the celery.
Peel and chop the onions.
Peel and chop the potatoes. Rinse them under cold water to remove the starch.
Heat the oil or butter in the saucepan
When the oil is heated, add the onion and celery and give a quick stir with a wooden spoon for a couple of minutes to release the sweetness in the onions without colouring them.
Add the carrots and the potatoes.
Cover with 1 litre of vegetable stock.
Put the lid on and bring to the boil and let simmer for 25 minutes.
Blitz if you like a pureed soup, or, leave as is if you like a chunky soup (might be more appealing to the eye if you cut your vegetables a similar size)
Mrs.Cronin always finished it with a drop of cream, this is optional

This soup will last in the fridge for 1 week in a covered container and freezes perfectly - best to freeze in small batches

Variations:
When making the soup, add some butternut squash and sweet potato for a smoother finish or add celeriac or parsnip for sweetness
It is also possible to add a little spice of your choice, like a teaspoon of cumin or coriander, a red pepper and a clove or two of garlic when you are frying off the onion to change it up. Well rinsed red lentils can also be added for protein.

Video by Jane