FOR THE VEGETABLE STOCK

To make your own vegetable stock, grate all the vegetables and garlic into a large pan, cover with water and add the herbs and peppercorns. Bring to the boil, reduce the heat and simmer the stock for 10 minutes, then strain and reserve the liquid.

FOR THE SOUP

Make a mirepoix by finely dicing the vegetables and garlic, then sweat that in a pan with the butter until softened. Stir in the tomato puree and cook for 1 minute, then stir in the flour and cook to a sandy texture. Add the hot vegetable stock gradually, stirring everything well, until incorporated. Add the chopped tomatoes, bay leaf and thyme then simmer the soup for 30 minutes.

Strain the soup if you like, season to taste and then serve with a splash on Henderson’s Relish on each bowlful.

Preparation time: 15 minutes
Cooking time: 40 minutes

Recipe by David Bocking from our ‘Strong & Northern’ cookbook.