Last night when I cooked the vegetables I deliberately boiled in water my carrots, turnip & potatoes. I always retain the cooking juice so now I have flavoured vegetable stock for my soup, no need for stock cubes etc.
Ingredients:
In the fridge I have: (you use whatever you have)
- Onions
- 1/2 butternut squash
- A chunk of turnip, about a quarter.
- Carrots
- Potatoes
- I also have some red lentils.
Brilliant, lets get started.
Into the pan add some butter & olive oil. Chop the onions (I prefer leeks for my soups but as I don't have any onions will do fine today), add to the pan, cover and cook on a low heat for 5 minutes to soften.
Chop up the other ingredients, nothing fancy as they are going to be blitzed later. Add to the onions & again cook slowly for another 5 minutes. I always add salt at this stage to bring out the flavours.
Now to make it spicy, no need for time consuming roasting & processing spices unless you want to, I simply add 2 tsps of Pataks medium curry paste. You can add more or less of the paste depending on your taste. If the soup is for my granddaughters then no paste goes in. Give it all a good stir to coat all the vegetables a cook for a couple of minutes.
Rinse through about a tea cup of red lentils until the water is running clear and add to the pot.
Now add your stock and extra water to cover all the vegetables by about an inch, the lentils will expand in the cooking.
Bring to the boil then turn down to a simmer for 20-30 minutes. Taste and add any seasoning as required.
Blitz the mixture in a processor/blender or using a hand blender until smooth. You can use now but better left to cool and reheat slowly. Sometimes I just crush the soup with a potato masher for a course texture. You can add water if too thick for your taste.
Eat as it is or add some fresh coriander to garnish or a blob of creme fraiche or both. Nice crusty bread to mop it all up.
Simple, just enjoy.
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