Saturday, June 16, 2012

Hearty vegetable soup

Big, satisfying soups are a winter staple in our house, but I don't think I've ever written the recipe down before. This is partly because the ingredients change every time, and partly because I tend to assume no recipe is necessary ... but maybe someone will find this useful? I tend to make big quantities of soups, casseroles, and curries on weekends when I have plenty of time, and freeze meal-sized potions for quick lunches and dinners. Here's what went into today's batch of soup:

1 cup of soup mix (dried peas, barley and lentils)
2 carrots
3 parsnips
1 turnip
half a butternut pumpkin
1 red onion
1 leek
4 tomatoes
2 tbsp tomato paste
2 bunches of coriander

Firstly, cover the soup mix with water and bring to the boil. Then add all the other vegetables (chopped) and stir in the tomato paste. Boil all together until thick – maybe about an hour in an ordinary saucepan, or about 20 minutes if you have a pressure cooker. Cool for a few minutes, then ladle into freezable containers and refrigerate until cool enough to freeze. (The combination of ingredients shown above produced nine servings. Our freezer is now full!)

Of course, the ingredients are very flexible! I based today's choices on whatever looked fresh and appealing at my local organic shop, but you can add or subtract things according to taste and availability. If you're feeling carnivorous, you can toss in (say) a smoked ham hock.

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