Rustic vegetable soup (cooked on a fire)

Recipe from: 3 May 2010

Ingredients 14
Servings 6
Time 15 mins


  • butter
  • 1
    large onion
  • 4
    rashers of bacon, thinly sliced
  • 1/2
  • 8
    baby marrows
  • 1
    small cauliflower
  • 2
    large potatoes
  • 3
  • 3
  • 6
    mushrooms, sliced
  • 3
    Ina Paarman's chicken stock powder, dissolved in some boiling water
  • Kettleful of boiling water
  • 1
    glass of white wine
  • Salt & freshly ground pepper


30 mins
Chop all the vegetables quite finely – this is a rustic soup, and there’s no blender when camping!  

 Heat a little butter in a cast iron pot over small flames.

 Fry the onion, bacon and garlic for a few minutes.

Add the mushrooms, stir through, then add the rest of the vegetables.

Stir thoroughly to mix, then add the chicken stock and enough boiling water to cover the vegetables.

 Keep the fire burning gently, sit back and have a glass of wine, and enjoy the fire while the soup cooks, and the bread rises until its pot is nearly full.

Place the bread over medium coals, away from the flames where the soup is simmering.

Top up the soup pot as the liquid cooks away.

When your bread is nearly done, check the soup for seasoning and add a glass of white wine (for a little acidity – delicious!).

Mash the vegetables in the soup with a wooden spoon, to get a lovely texture.

Serve under the trees, and enjoy while sitting around the fire.

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