Mike van de Elzen: Autumn veggie soup with lemon garlic bread

Autumn veggie soup with lemon garlic bread 

Cook time: 30 minutes 

Prep time: 15 

Serves: 6 

2 tbsp sunflower oil  

1 medium onion, chopped  

4 cloves garlic, peeled and smashed  

3 carrots, peeled and diced  

1 cup chopped celery  

4 bay leaves  

400gm can whole peeled tomatoes  

400gm can cannellini beans, drained 

1 ltr water & 1 stock cube  

½ tsp toasted fennel seeds  

5 large spinach leaves, destalked and roughly chopped  

1/2 cup kalamata olives  

Old parmesan rind if you have one  

Lemon garlic bread  

6 ciabatta rolls  

150 gm unsalted butter  

4 tbsp chopped parsley 

3 cloves garlic, crushed  

Zest and juice of one small lemon  

Flaky salt and pepper 

Heat the oil in a large soup pot or casserole.  

Add chopped onion and garlic and sauté until translucent. Add carrot, celery and bay leaves. Continues to sauté for another minute before adding in the tomatoes, drained beans, fennel seeds, water, stock cube and Parmesan rind. 

Simmer for 20 minutes before adding olives when you want to serve.  

Super fast and really easy. Whilst your waiting, make up the butter.  

Turn the oven on to 180*c  

Combine the soft butter to the rest of the ingredient and season with flaky salt and pepper.  

Make a couple of cuts in the top of the rolls and fill with butter. You can choose to wrap the rolls in tin foil or simply place onto a baking tray and bake for 10 minutes  

Serve soup with warmed lemon garlic rolls. 

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks B.

Speaker 2 (00:13):
Right time for our residence chief Now, Mike vander Elsen
joins me, Good.

Speaker 3 (00:17):
Morning, Good morning.

Speaker 2 (00:18):
Are you, of course are a murro I resident. And
Brad Pitt apparently is staying in your nick of the woods?
Is he popped in?

Speaker 3 (00:27):
Apparently? So the old the old rumor mill has been
turning fast. I'm pretty sure I know which road he's on.
And there's been a helicopter coming and going constantly from
that press.

Speaker 2 (00:40):
So that's a.

Speaker 3 (00:42):
That's that. So he may he may look down on
me as I'm waving at him.

Speaker 2 (00:48):
Mother's Day of course, full.

Speaker 3 (00:51):
House at the moment. The school is absolutely rammed full
of mums, and I'm sit out the back hiding.

Speaker 2 (01:01):
Well, that's that's not helping me very much today.

Speaker 3 (01:04):
No, it does, it does A she got some early
presents from the kids. We actually had a bit of
a Mother's Day dinner last night and I've prepared her
favorite dinner, which is chicken pie. That's in the fridge.
It's ready to go. So once the mayhem finishes here,
we will sit down and have a little glass of
wines and chicken bike.

Speaker 2 (01:21):
Oh sounds divine. Yes, I went out of my way
yesterday to make sure that all the ingredients for my
favorite meal ready for someone else to cook for me
tonight too. Sometimes you just got to take things into
your own hands, don't you. Although I would just like
to say, the daughter did text just before ten, so
she's done quite well.

Speaker 3 (01:37):
So did you have Do you have all your ingredients
all lined up in the fridge with the like a
little recipe next to it?

Speaker 2 (01:43):
No, I just hope. I just put the recipe on
the bench and I walk away, and someone else and
then I just and then I wait for the questions
and they're like, oh sorry, but oh sorry, but can
you tell me? Oh but what? Yeah, but that's fine.
It's all good. You've got a goodie for us today,
because who doesn't love an autumn veggie soup?

Speaker 3 (02:02):
And I thought I would do this rather than something
too complicated, because then the people that are unprepared or
have not got an idea of what they're going to
do for lunch or afternoon to you or even the
early dinner. I thought this would be good because it's
full of it's full of goodness, it's full of veggies
is going to keep mum fit and strong. But it's
also full of ingredients that are readily available. So if

(02:25):
you do need to pop down the road, you should
be able to get all these things reasonably easily. Bring it,
go through it. So it's called an autumn veggie soup.
So the soup first, that the bread part is actually
the better part. But the soup. Heat a large pot,
two tablespoons and sunflower. In goes one medium onion that's
been peeled and chopped up, four closes of garlic. They

(02:47):
have been peeled and smashed. I'm going to add in
three carrots that have been peeled and diced, and a
cup of chopped celery. Four bay leaves into a pan.
Saute that for a couple of minutes until it just
starts to become translucent and you start to smell those
beautiful onions at work. Then in goes, I can't hold
your tomatoes that have been chopped up. A can of

(03:08):
Cannellini beans, readily available white beans. Any sort of white
bean will do. Barotti bean will be good. Just drain
them first, add them in a leaf of water, chucking
a stock cube and half testpoon of fennel seeds that
you've just lightly toasted in a pan just to bring
out the aromatics of that fennel seed. Drop that and
bring it up to the ball. Similar all really looking

(03:30):
for us for those carrots to be nice and soft.
Once the carrots are softened. I've got five large spinach leaves.
Just destalk them, chop them up. They go in half
a color half a cup of color mater olives. And
if you've got here's a trick if you if you're
using good palms and like bridge outa palm zone or
grounded bdundo and you get to the rind and it's like, oh,

(03:51):
what do I do with this rhine? Don't throw it away?
Put it into a little satlock bag, put it into
the freezer, freeze it. And at this point when you're
making a soup, pull out that rind and add it
into the soup because the soup will get all the
flavor from the rind. And then once your finish, just
pulled that rind out, throw it away. It's done. So
just some of the soup for another ten to fifteen
minutes and then they'll be good. The lemon garlic bread

(04:13):
super easy, just get some chewy rolls like a cheer
barter roll, and then take one hundred and fifty grands
of butter mix out with four tablespoons passes when dropped up,
three closing garlic that have been crushed, the zest, and
the juice of one lemon, some flaky salt crack pepper.
Mix that all together, you've got delicious lemon garlic butter.
Cut your rolls up, smother your butter inside. You can

(04:34):
either go old school where you wrap it up in
tinfol and fire them into the oven, or just leave
the tinfail out and just fire the bread into the oven,
warm it up, serve with the soup. Done deal.

Speaker 2 (04:45):
I love it. Thank you so much, Mike, enjoy your
little hiding there for a moment in the back room.

Speaker 1 (04:53):
For more from the Sunday session with Francesca Rudkin, listen
live to use talks there'd be from nine am Sunday,
or follow the podcast on iHeartRadio.