Vegetable soup with black garlic

This is the kind of soup that is good to make when the fridge seems fit to bursting with stuff that needs to be used. Perhaps you went a bit crazy at the farmers' market or had one of those organic boxes delivered. Whatever the reason, there's no need to feel bad, there's always soup to be made and frozen, ready to be enjoyed in the middle of Winter when there's hardly a green leaf to be seen. 

Recipe : Vegetable soup

4 fat spring onions or half an onion, peeled and diced finely

half a head of broccoli, separated into florets

6 asparagus spears, chopped into small pieces

1 zucchini, chopped into chunks

1 chili pepper, seeded and finely sliced

2 cloves of black garlic, peeled and chopped small (optional - see note below)

a handful of chopped fresh basil, rosemary and chives

3/4 cup chicken stock

1/4 cup cream

salt and black pepper

Note: black garlic is garlic that has been left to ferment slightly creating jet black cloves with a pungent, tangy taste. It adds an interesting dimension to soups, stews or anything where you would usually use garlic. It can be found in some speciality food stores. If you can't find it or don't want to use it, simply use 1 clove of regular garlic instead.

Throw all the ingredients except the cream into a large pan over medium heat and bring to the boil. Cover, reduce the heat and simmer until all the vegetables are soft. Remove from the heat and let cool slightly before blending in a processor or blender, (I usually use an immersion blender - a much less messy option - except when it splatters all over the walls). 

Reheat the soup very gently in the original pan and add the cream. Stir well, taste and season according to what you think it needs. Serve piping hot with a little more cream swirled over the surface.