Buffer Zone Broth

Ingredients

• 2 onions
• 2 cloves garlic
• 1 large carrot
• 1 red bell pepper
• 1 red chili pepper
• 3 celery stalks (plus extra for the buffer zone, about 8 stalks)
• 1 leek
• 2 potatoes
• 1.2 liters vegetable stock
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp paprika powder
• salt and pepper to taste

Method

1. Cut the onions, garlic, carrot, bell pepper, chili, leek, and potatoes into large pieces. Set aside the extra celery, cut into long, even stalks.
2. Heat 1 tbsp olive oil in a pot. Sauté the onion and garlic until translucent.
3. Add carrot, bell pepper, chili, and potato. Sauté for 5 minutes.
4. Add the stock. Simmer for 20 minutes.
5. Blend the soup with a stick blender. Season with paprika, salt, pepper, and vinegar.
6. Divide the soup into two equal parts. To one half, add the leek and half the celery, simmer 10 minutes, and blend until bright green. To the other half, add extra carrot for a deep orange color, simmer 10 minutes, and blend.
7. Pour the green and orange soups simultaneously into deep bowls, so they meet in the middle.
8. Lay the long celery stalks tightly together in the center, forming a visible line: the buffer zone.

Serving notes

• Serve with crunchy Irish soda bread.
• Sprinkle extra black pepper over the celery line for added tension.