This weekend we will be enjoying the outdoors with a warming winter vegetable soup, cooked on the fire. This recipe is taken from The Children’s Forest by Dawn Casey, Anna Richardson and Helen d’Ascoli.
Winter Vegetable Soup, Cooked on the Fire
YOU WILL NEED:
A few vegetables
Peeler
Small knife
Wild edible greens
Trivet
Vegetable stock or miso
TO MAKE
- Ask everyone in the group to bring a few vegetables. In this way the right amount is always made for the size of the group. Peel and chop the vegetables into small pieces. Always supervise when children are using sharp tools.
- Some wild edible greens can be found overwintering, and make a lovely addition to a soup. Even on a frosty morning, you may be able to find cleavers, sorrel, plantain and ground ivy (catsfoot, not climbing ivy) leaves. Chop finely and add to the pot.
- Add water to cover and put on a trivet over the fire. If time is limited, you can add hot water from a flask to reduce cooking time.
- Boil up the soup on the fire, until the vegetables are tender, stirring occasionally.
- Add vegetable stock or miso near the end of cooking to taste.
- Serve and eat around the fire.
The Children’s Forest: Stories & songs, wild food, crafts & celebrations all year round
Dawn Casey, Anna Richardson, Helen d’Ascoli
This book encourages children’s natural fascination with the forest and its inhabitants. The authors have produced an enchanting book where imagination, story and play bring alive the world of the forest. Read more…
