Serves 4

What you need:

Soup:
2 celery sticks, finely diced
1 large carrot, peeled and finely diced
1 large potato, peeled and finely diced
1 onion, peeled and finely diced
1 red chilli, finely diced
1 red onion, peeled and finely diced
1 leek, finely diced
Soft herbs e.g. flat parsley or chives
Optional: 1 tablespoon peas and broad beans
A little salt and freshly ground black pepper

Vegetable stock:
1 carrot
1 onion
1 leek
2 cloves garlic
3 peppercorns
1 bay leaf
Stalks of herbs from soup

What you do:

To make the vegetable stock:
Roughly chop the vegetables and add to water. Bring to the boil and strain.

To make the soup:
Sweat off the onion, celery, potato, leek, chilli and carrot in a pot with a little olive oil. Cook for 8 minutes with no colour. Add the vegetable stock to the soup and cook for a further 5 minutes. Add the peas, beans and chopped herbs. Season with a little salt and freshly ground black pepper.

Graham Dodrill, One Pico Restaurant, 5-6 Molesworth Place, Dublin 2