Category Archives: soup

basic versatile soup

blender fullSoup and some bread has long been a staple, cheap meal… and you know what? It’s delicious and good for you 🙂

A wonderful, very cheap but nutritious recipe, using what veggies you have in the fridge/bits from the garden/whats on offer in the shops/local from the farm shop or market. Beware the supermarkets latest credit crunch cashing in “frugal” scam: selling apparently very cheap packs of things, which are actually just much smaller than usual amounts and not any different in price per kilo. Look to grow some of your own, even herbs on a windowsill, find out if there is a farm shop or farmers market near you – produce from these is usually cheaper and fresher.

Ingredients:
2 teaspoons of vegetable margarine or oil
1 onion or leek, chopped
couple of cloves of garlic, chopped (optional)
1 large potato or two smaller ones, peeled and chopped – don’t use too many here. One or two gives thickness to the soup, more makes it gloopy and reminiscent of wallpaper paste… not what you want!
a mixture of veg of your choice. The pictured blender jug and very green soup had (leek, potato, garlic), 3 carrots, several broccoli florets form the garden, quite a few perpetual spinach leaves (leaf beet) from garden, dark green cabbage leaves also garden sourced 🙂 It also included small bunches of sage and parsley. Obviously this led to a very green soup. A focus on say parsnips and red peppers would give a nice pinky red one – a tin of tomatoes could be added too. Don’t forget wild foods – nettles make a nice inclusion to soup.
salt to taste
water to cover

blended soup

Fry the onion/leek and garlic in the oil or marg. for a few minutes then add the potato and any other non-green leafy veg such as carrots/parsnips/peppers/cougettes etc. Cover with water and cook gently until the potato is soft. Then add any greens that are going in and cook for a few minutes. Alternatively at this juncture you can add the greens and turn off the heat, make sure the lid is properly on and leave it for a little while to slow cook without power (10 minutes onwards). Blend it all up and enjoy, maybe with some herb bread?



nettle soup

Don’t worry – they don’t sting when cooked! Nettles are very nutrient rich and of course – free! Don’t gather them beside a busy road where they will have been contaminated by traffic fumes. If you keep cutting them from springtime you get a regular supply of fresh leaves, though they can get a bit insect infested during the summer! Below are two recipes for soup:

Version 1 – a “cream of” style soup:

Ingredients: nettleschives

2 tablespoons of vegetable margarine or oil
2 tablespoons of white flour
1 onion, roughly chopped
2 cloves garlic, chopped
Freshly picked and washed young nettles (several good handfuls – picked with gloves and caution!)
2 cups soya milk (tesco value is cheap and organic too)
1 cup water or stock
salt and pepper to taste

Fry the onion and garlic in the oil or marg. for a few minutes then stir in the nettles (no need to chop or remove stalks) until they soften. Stir in the flour and gradually add the soya milk and water or stock, stirring all the time. Add seasonings and liquidise. Delicious…

 

Version 2 – a versatile recipe using potato to thicken, ingredient quantities are totally adjustable:

Do an onion and 5 garlic cloves in some oil, add half head of celery, 2 potatoes, cover with water, bring to boil and simmer til soft then add bowl of gathered nettles, some chives and parsley (optional – feel free to experiment with other herbs), stock cube, salt for a few minutes and blend.

Other wild food recipes on site: dandelion fritterscreamy carrot and wild garlic soup and wild garlic pesto

Another good nettle recipe, Minty Pea and Nettle Soup is to be found here on the vegan family house site.

 



yellow split pea soup

A simple warming, filling soup for winter days.

Ingredients:
2 cups of dried yellow split peas, washed and soaked in water overnight
5 or 6 cups of water
1 large onion, chopped
3 carrots, chopped small
1 small turnip cut into small cubes
Salt and pepper to taste

Place the split peas in a large saucepan and cover well with water. Bring to the boil, reduce to a simmer and cook for about an hour or until the peas are soft and starting to go a bit mushy. Add the onion, carrots and neep and cook for a further 20 minutes until everything is tender. Season and enjoy with wholemeal bread… or homemade herb and garlic bread


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vegetable barley soup

A chunky meal of a soup, healthy and cheap.

Ingredients:
5 or 6 large potatoes, peeled and cubed
2 leeks cut into round slices
3 carrots, roughly chopped
5 celery sticks, cut onto chunks
1 cup of dried pearl barley
a few leaves of dark green cabbage, kale or other greens, chopped
enough water to cover
Salt and pepper to taste

Very simple to prepare this one! Place all your vegetables except the chard in a large pan with the barley. Cover well with water, boil and simmer until everything is cooked. Add the greens and salt and cook for another 5 minutes. The pictured version above was enriched with Vecon Stock



leek and potato soup

A chunky, filling winter soup. These quantities make a large pan of soup – they can easily be reduced by half if desired.

Ingredients:
2 tablespoons of sunflower oil
2 medium leeks, sliced widthways into thin round slices
2 or 3 cloves of garlic (optional)
6-8 large potatoes, cut into chunks (about 2 or 3 cm.)
2 tablespoons of white flour
1 cup of frozen peas (an optinal extra)
5 or 6 cups of water
Salt and pepper to taste

Cook the leeks and garlic, if using, in the sunflower oil for a few minutes then stir in the flour. Add one cup of water and stir well to blend. Add the potatoes and the rest of the water (you may need to adjust the quantity slightly – make sure all the vegetables are well covered). Bring to the boil, stirring occasionally to prevent sticking, and then turn down to simmer until the potatoes are just about cooked. Finally, if using, add the peas and cook for a further few minutes until tender. Season to taste.


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