The Woodee Harvest Soup

Would you like to try outdoor cooking over fire? This harvest soup is a really simple recipe in a Dutch Oven that is pretty bombproof for beginners and 100% delicious.


  • 1 medium onion

  • A packet of bacon lardons (optional)

  • 1 clove of garlic, crushed

    100g of diced, seasonal vegetables:

  • Carrots

  • Celery

  • Butternut squash

  • Courgette

  • Cauliflower

  • Broccoli

  • French Beans

  • Leaks

  • Kale/cabbage

  • Tomato puree

  • Butter

  • Rapeseed oil

  • Vegetable or chicken stock

Let’s Cook

Place the Dutch oven in the centre of the fire pit on top of the hot coals and allow to heat up, when hot add a good glug of oil and a knob of butter, when that starts to sizzle add the bacon lardons and allow to fry for a couple of minutes. When just starting to colour ass the onions and the garlic. If the post is getting too hot, lift out of the fire pit and put onto the floor. There will be enough heat in the post for the vegetables to continue to cook.

When the onions have softened, you can then add the other vegetables in order, starting with the root vegetables and butternut squash, giving them a good mix around after each addition. Place back on the heat and add the remaining vegetables, leaving the kale/cabbage and french beans to add later.

Add a squirt of tomato puree and seasoning then pour over the stock, bring it up to a boil and simmer the soup until all the vegetables are just cooked through. Finally, add the beans and cabbages. Adding more water or stock if needed.

The soup is ready when the vegetables are cooked though, serve with a chunk of fresh bread.


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