Green vegetable soup - the words themselves lift my spirits, tasty, delicious, simple, and so satisfying in a comfortingly salty way. This soup is waiting for you at the bottom of your fridge - forgotten random vegetables and an old crust of parmesan cheese. The trick is to chop the vegetables quite small so they don't need a lot of cooking - and so keep their fresh greeness whilst the potatoes make the soup wonderfully creamy.
Finely chop a shallot, 3 sticks of celery and a clove of garlic.
Cook gently in some olive oil until soft and sweet.
Add two small potatoes - sliced and diced, cook until they start to go soft, add a splash of white wine if you've got it or some plain water to stop it catching.
Chuck in the crust of a piece of parmesan - this will give the soup an umami kick.
Add 2 courgettes - sliced and diced and a handful of chopped green beans.
Barely cover with water or vegetable stock if you prefer - taste for seasoning.
Simmer until the green veg is just cooked - remove a few ladles of soup and blitz in a food processor - so making the soup thick and creamy, or just leave as a clear broth if you prefer.
Add some chopped parsley and a swirl of olive oil to serve and fight over who gets the chewy surprise at the bottom of the bowl.
