June's Winter Veg Soup

A recipe to warm the heart and the soul. Mixed vegetables, herbs and a little bit of butter creates a soup that is nutritious, tasty and creamy without the cream. Created following the handwritten note of June; beloved mum of a Cambridge Organic team member. This soup has soothed many a family and friend battling the winters’ chills and ills. It’s the perfect recipe to use up whatever veg you may have lurking in the cupboard, but June’s wisdom tells us you should always include leek in your mixed vegetables (and you can’t beat a Marigold stock!).

The bouquet garni (meaning ‘garnished bouquet) is the basis of French Provencal cooking. While its exact origins are unknown, French and English cooks began using aromatic herb bundles in the 1600s to add subtle flavours to their dishes. Gather your herbs into a bundle and secure with un-waxed and un-dyed string. You can then encase it in a piece of muslin cloth for extra security if you like.