Polish vegetable soup

When I worked in central London, it was necessary to employ various nurseries, childminders and nannies to look after the girls. Through trial and error, we learned that live-out nannies suited us best – and with two children, they worked out cheaper than a nursery.

Our nanny would arrive as I left for work, to spend the day with the girls, taking them to playgroups and parks, supervising playdates, and preparing their meals. So long as they cooked from scratch, I gave them free rein in the kitchen.

One Polish nanny in particular was an excellent cook. She would make the most wonderful soups for the girls, which she always served with stacks of thin pancakes. When she left us to start her own family, she kindly copied out those recipes the girls had become so fond of. This vegetable soup in particular has become a family favourite. It’s also a great way to clear out the vegetable tray before the week’s grocery shop. 

Polish vegetable soup
(serves 4)

• a knob of butter
• 1 Tb vegetable oil
• 2 onions, chopped
• 2 stalks of celery, chopped
• 3 carrots, peeled and diced
• 4 medium potatoes, peeled and diced
• 4 cups (1 litre) stock or water
• a bunch of parsley or dill, chopped (optional)
• salt and pepper

1. Melt the butter and oil together in a large saucepan over medium heat.
2. Add the onion, celery, carrots and potatoes and sauté for five minutes.
3. Add the stock or water, and bring to the boil.
4. Reduce the heat to a simmer and cook for 15-20 minutes until the vegetables are softened.
5. Add the parsley or dill (if using) and simmer a couple more minutes.
6. Remove the soup from the heat and allow to cool slightly.
7. Partially blend the soup with a blender stick, leaving some pieces of vegetable for texture.
8. Season with salt and pepper.

Tags: carrots, celery, dill, gluten-free, parsley, potatoes, vegetarian