It’s an icy December morning. Time to make soup!
You will need:
A big pan
1 Leek or 1 onion
2 celery sticks
2 large carrots
1 large potato
1 large sweet potato
Some neep (turnip)
Some squash (not vital but…)
1 small apple
Butter, sunflower oil, vegetable stock, fresh ginger, paprika, chili flakes, beetroot powder
Salt and pepper to season
Chop and peel all veg and fruit.
Start with oil, butter and onion/leek. Then add as per the list above with water/stock, slowly stirring.
Finally add ginger etc and season.
Let it simmer slowly until all the ingredients have disintegrated. Blend, and it’s ready to have with some nice wholemeal bread.
I always think of Mars when making it.
Beans and pulses are good for us. Some of us more so according to our body types and temperament. Some like to scoff at the good old red lentil, I just like to scoff it. Add it to anything like bolognese, lasagne, sauces.
You will need for four people:
I large onion
2 cloves of garlic
2 good-sized carrots
Olive or sunflower oil
A good dollop of red lentils
1 celery stick
1 bay leaf
(Ham or bacon is optional as is a spoon of plain yoghurt)
You can add chopped tomato (from a carton, not tin) and vegetable stock
Add the oil and chopped onions and garlic to your pan. Gently cook til golden.
Add the chopped vegetables, lentils and spices/herbs
Pour in enough water and stir a couple of times. Set on low heat to simmer for about ten minutes. Keep checking the expanding lentils and add water as required. Cook for about 45 mins to an hour. It should be done.
Then the rest is up to you. How do you like your soup? Smooth, gritty as it comes out of the pan….you decide.
I’m not a huge fan of chutney apart from mango and this one -if you have others you would like to share please do…
Here is the recipe taken from a dear friend, Lynne
Makes 10 450g/1lb jars…
4lb carrots – coarse- grated
40z fresh root ginger –peeled and finely chopped
1 litre cider vinegar
8 dried chillies
2 tbsps coriander seeds – coarse- crushed
4 cinammon sticks
2 star anise
2oz coarse sea salt
3 heads of garlic
3lb granulated sugar
1. Put carrots in a bowl with the ginger, cider vinegar, chillies, spices and salt.
Mix together and cover with a tea towel. Leave for 24 hours or at least overnight.
2. Next day, pour the carrot mixture into a large preserving pan, add the garlic and water.
Boil then simmer for 10 minutes, then stir in sugar.
3. Bring back to boil and boil hard for 45 minutes. Stir occasionally until the chutney is thick and jammy.
4. Let it settle off heat for about 3 minutes, then while it is still good and hot ladle in to hot sterilised jars and seal tightly with non-corrosive lids.
Label and store in a cool, dry, dark place. Leave for a week if possible.
*To sterilise jars. wash in warm soapy water and rinse in warm water. Do not touch inside of jars. Turn upside down on a rack in oven and heat to 110C. Leave for at least half an hour.