I went soup mad today so another recipe coming after this.
Always keep your eye out for vegetables going cheap or on offer as home made soup is no doubt the best. This recipe will make enough for 6 portions but you can easily double and put the rest in the freezer.
No fancy knife skills required as the soup will be blitzed at the end.
You can add a clove of garlic at the softening stage if you want but I prefer not to.
Ingredients:
- Half a leek
- 2 or 3 large sweet potatoes
- 3 peppers any mix of red/yellow will do
- 12 cherry tomatoes or chop up a couple of bigger ones
- vegetable stock cube if you have not any veg stock (see previous tip spicy soup)
- sprig of fresh thyme if you have any in your garden/window basket (optional)
Chop up your leek and put in the pot with some butter or oil to begin the softening process, add some salt to bring out the flavours and keep the lid on. Peel the potatoes, chop into smallish pieces and add to the leek. Chop the peppers removing the seeds and white pith and add to the pot. With the lid on heat gently for 5 minutes.
Add enough stock/water to just cover the vegetables. If using water crumble in your stock cube. You can add more liquid if you prefer your soup thinner.
Now add your sprig of thyme and season with salt & pepper. Bring to the boil the put the lid on and simmer for about 25-30 minutes.
Remove the thyme sticks as you do not want any wood in the finished soup. The leaves should have fallen off during the cooking. Either use a hand blender or put in blender/processor until it is the soup has pureed. The longer you blitz the thicker it will be.
Taste again and season if required and add water if you want to thin the soup.
This will now be a beautiful red/yellow colour.
To finish add a small blob of creme fraiche or cream in the centre, twirl with a a sharp point to make a nice pattern, but not necessary if you do not have any.
Enjoy...simple and tasty.
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