Thursday, March 09, 2006

WINTER VEGETABLE SOUP

Vegetables I don't like always end up in soup. It's marvellous how soup disguises the yuckiness, all merging together in a golden bowl. So I made a vast batch of mixed-root-veg soup yesterday, partly because the vegetable basket is overflowing and partly to give us instant lunches for the next few days. You have to throw in some things you like too, of course.

ROOT VEGETABLE SOUP
1 leek
1 swede
1 onion
3 carrots
2 parsnips
Tbsp butter
Marigold Vegetable Boullion
Salt and pepper

Throw chopped veg into a big casserole, add butter (improves the taste vastly over using olive oil) and put over a low heat, lidded, to 'sweat' (don't like that term). I left it for about half an hour like this, letting the veg become melty and tinged with gold.

Sprinkle in the bouillion (about 2tsp), dried herbs as preferred, and seasoning. Pour over about 2pts water and bring to the boil. Simmer gently for 15-20 minutes. Turn off the heat.

Blend until smooth, and taste for seasoning (this soup can take a lot).

I also made some bread to go with it - Cheese and Herb - but it didn't rise enough. I think the ratio of flour to cheese was too low. It still tasted nice though. Shall keep trying and post it up when I get it right!!

Without a bread machine, Delia's Goat's Cheese, Onion and Potato loaf is wondrous served with soup. And there's no kneading - and no rise time. Hurrah!