Making a vegetable soup is a great way to make the most of mis-shapes. Our Wonky carrots, onions, peppers and parsnips are particularly good for a 'potage' when the weather turns coler, and look every bit as delicious in the dish once you've chopped, blended and boiled them to make a tasty lunch, dinner or supper.

Vegetable Soups Made With Wonky Carrots, Onions, Peppers And More...

Here are just some of the best soups you can make if you're looking to get the best our of our Wonky range. Availability can of course change from season-to-season, so please note that some recipes on our website may 'fall asleep' if certain wonky vegetables are out of stock. We've listed the wonky ingredients though, so even if something is unavailable online, you can still check in store for our mis-shapes.

Leek & Potato Soup

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Treat yourself to a classic soup as the weather turns chilly - this one is a great way to get the most out of our wonky leeks and potatoes when in season too.

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You'll need:

  • 1 tbsp sunflower oil
  • 25g butter
  • 450g wonky leeks
  • trimmed and sliced
  • 400g Wonky potatoes peeled and diced into 1cm cubes
  • 1 garlic clove, peeled and crushed
  • 2 bay leaves
  • 1 sprig thyme,
  • 1 litre chicken stock
  • 150ml crème fraiche
  • 3 sprinkles salt
  • 3 sprinkles pepper

Instructions

  1. Heat together the sunflower oil and butter in a large pan until melted, then add the leeks, potatoes and garlic.
  2. Stir-fry for 2 to 3 minutes, then add the bay leaves, thyme and stock. Bring to the boil, reduce the heat and simmer for 20 minutes.
  3. Remove one-third of the soup from the pan and set aside. Take out the bay leaves and thyme sprig, then purée the remaining soup in a food processor, or with a hand-held wand blender, until smooth. Return the reserved soup to the pan with the puréed soup (this will give the soup texture) then stir in the crème fraiche and season well.
  4. Gently warm through without allowing the soup to boil. Serve hot with plenty of fresh, crusty bread. 

Lentil & Vegetable Soup with Chilli Oil

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Spice up your recipe book with this colourful curried version of a simple soup - ideal for trying with wonky carrots, onions and garlic when they're in season, but great with our regular or organic produce too 

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You'll need:

  • 1 tbsp sunflower oil
  • 1 wonky onion peeled and roughly chopped
  • 1 wonky carrot, peeled and roughly chopped
  • 1 garlic clove, peeled and crushed
  • 1 celery stalk, roughly chopped
  • 1 tsp chilli flakes
  • 1 tbsp curry powder
  • 100g red lentils
  • 400g chopped tomatoes
  • 300ml chicken stock]
  • 3 pinches salt
  • 3 pinches pepper
  • 2 tsps chilli oil to serve
  • 15g fresh coriander, to serve

Instructions

  1. Heat the oil in pan over a medium heat and cook the onion, carrot, garlic and celery for 10 minutes, until soft.
  2. Stir in the chilli flakes, curry powder, lentils, tomatoes and chicken stock. Season well, cover and simmer for about 20 minutes, or until the lentils are tender
  3. Allow to cool a little, then whizz in a blender until smooth. Reheat and serve with a drizzle of chilli oil and a little coriander in each bowl.

 

Tuscan Cabbage Soup

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Vegetable soup with a difference - especially if you make it using our wonky courgettes, peppers and onions when in season. This one also has a little salami, but you can leave out for a completely vegetarian version.

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You'll need:

  • 250g salami, diced into cubes (optional)
  • 1 wonky onion, peeled and chopped
  • 1 wonky pepper, deseeded and diced
  • 300g wonky courgettes, sliced
  • 2 tbsps pesto sauce
  • 2 litres vegetable stock
  • 225g macaroni pasta
  • 1 wonky cabbage, trimmed and finely shredded
  • 400g chopped tomatoes
  • 2 sprinkles salt
  • 2 sprinkles pepper

Instructions

  1. Heat a large saucepan until hot and add the salami. Cook for 2-3 minutes until the fat begins to come out of the meat. Then add the onion, red pepper and courgettes and fry for a further 5 minutes.
  2. Stir in the pesto sauce, stock, pasta, cabbage and chopped tomatoes and bring to the boil.
  3. Cover and simmer for 15 minutes until piping hot.
    Season to taste and serve.