I don't have a soup recipe. I have a soup method, which is different. The method goes: soften an onion in olive oil until it's translucent, add whatever vegetable is in the fridge that needs using, cover with stock, simmer until soft, blend half of it to make it creamy without making it a purée. That's it.
Why Sunday
Sunday is when the week's leftover vegetables accumulate. A half a head of celeriac, two carrots past their peak, the last of a leek. Nothing individually worth doing much with, but together they're exactly a soup. I've been making some version of this every week for about a year and I've never made the exact same thing twice.
“The best cooking is the kind that makes the kitchen smell good and requires nothing of your brain.
What it's actually about
The soup is partly about not wasting things and partly about having something for lunch on Monday without thinking. But mostly it's thirty minutes on a Sunday afternoon where I'm not looking at a screen, I'm not trying to be productive, and the outcome is something warm and useful. That's rarer than it sounds.
Elena Marchetti
Writer, slow-living enthusiast, and perpetual re-arranger of couch cushions. I share honest reviews of the things I actually live with.
