Edamame and Sautéed Vegetable Soup

This delicious vegetable soup owes most of its flavour to the first step, which is to caramelize the vegetables before adding stock. It does take a little time and requires some pot watching to ensure that nothing burns, but the results are well worth it.

The recipe is a little fiddly in parts and I usually streamline it by leaving all of the vegetables in the pot to cook and taking an immersion blender to it once it’s done. I don’t bother straining before adding the pasta. Don’t forget seasoning to taste with salt and pepper – the recipe doesn’t mention it.

I served this batch with savoury madeleines.