This is a great recipe I found and altered. It uses just a handful of cupboard essentials, can be doubled or halved depending on heads to be fed, can be frozen or used over 3-4 days. It’s a perfect winter kick. The ingredients here will serve 4-5 people, again dependent upon appetite! Without further ado, you will need:
1 litre vegetable stock
1 tbsp vegetable oil
1 chopped onion
4 medium carrots, chopped
4 medium potatoes, cubed
1 tsp ground cumin + 1 tsp cumin seeds, or 2 tsp of either
1 + a half tsp ground coriander
1 + a half tsp chilli powder (heat to preference!)
Salt and pepper to taste
It’s important if you want to do more homecooking – even something as simple as soup – to have your herbs and spices stocked up. Grab one or two every time you do a shop: they’re no more than £1 if you get supermarket’s own.
Here’s the method:
1. Heat your oil in a large saucepan, then add your potato, carrot and onion. Stir, then pop the lid on and soften them for 5 minutes.
2. Meanwhile, heat your stock to a simmer.
3. Once your veg is soft, add in all the spices and give it a good stir.
4. Ladle in half of your veg stock and bring it to the boil. Pop the lid on and simmer for a further 15-20 minutes or until your veg is softened.
5. Every so often, check the pot. Add in more stock if necessary.
6. Once everything has softened, use a stick blender or pour into a food processor and blend until smooth. At this stage you may need to ladle in more stock for your preferred consistency.
7. Finally – salt and pepper to taste! Add more ground pepper to really give it a kick.
There we have it, guys! I have a few other recipes for soup if any of you are interested; one of my all time favourites for autumn and winter is carrot and red lentil – yum! Or for all year around: chicken noodle. As always, cheap and cheerful is the aim.
Until next time…