In winter, I like to make soup on Sundays to keep me in healthy lunches throughout the week. Soup is great because it’s hot and filling, but it can also get lots of vegetables into your day! Add a box of your favourite fruits and you’re well on your way to making your 5-a-day. I had a big old glut of soup in the freezer so I’ve been trying to whittle that down a bit over the last week or so, so although I wanted to make something new this week, I didn’t want my usual monster batch of blended tomato or squash. As I already had a bag of carrots, a couple of onions and fresh parsley in the vegetable drawer, I picked up a leek at the supermarket and threw together something that my nana usually makes (only, she adds turnip…not a fan!), but you could make this with any of your favourite veg. It would be great with some cubed new potatoes added if you fancied something a bit heartier.
You may want:
1 litre of stock, I used half a litre of homage chicken stock I had in the freezer, plus 1 stock cube dissolved in hot water
3-4 carrots, chopped
1 white onion, sliced relatively finely
1 leek, sliced finely
a couple of handfuls of frozen peas to finish
a spelling of fresh chopped parsley
salt and pepper to taste
1. Chop the rootier veggies and sauté in a little oil or butter, until the onions and leek are translucent.
2. Add stock and seasoning and simmer for a good 40 mins or so.
3. Taste and season if necessary – this will probably need a bit more salt and pepper than usual.
4. Add frozen peas, not long before serving, to make sure they don’t overcook.