Classic Vegetable Soup

4 tablespoons olive oil

1 small onion, finely chopped

100g (3½ oz) Serrano ham, diced

6 lettuce leaves, shredded

1 tablespoon plain flour

500g (1lb 2oz) carrots, diced

750g (1lb 10oz) small young globe artichokes

1 lemon, halved

2 turnips, diced

500g (1lb 2oz) green beans, trimmed and cut into short lengths

1kg (2¼ lb) peas, shelled

Salt

Heat the oil in a saucepan. Add the onion and cook over a low heat, stirring occasionally, for about 5 minutes, until softened and translucent.

Add the ham and lettuce and cook for a few minutes, then stir in the flour.

Add the carrot and pour in enough water to cover. Simmer gently for 10–15 minutes.

Meanwhile, remove and discard the tough outer leaves of the artichokes and cut off the tops of the remaining leaves.

Cut the artichokes lengthways into halves or quarters, depending on their size, and remove the chokes with a teaspoon. Rub the artichokes all over with the lemon halves to prevent them turning black.

Add the artichokes, turnip, beans, peas and a pinch of salt to the pan. (If you’re unsure about how tender the artichokes are, cook them separately and add them to the soup later.)

Simmer over a low heat, stirring occasionally, for 30–45 minutes, until the vegetable are tender but not falling apart. If the soup is too liquid, remove some of the stock before serving.

Garnish with slices of hard-boiled egg, if you like.

Note: This is a very flexible recipe; you can use different vegetables, depending on the time of year.

Serves 6