It has taken me many years to get used to chunky vegetables in water! I used to prefer finely diced, whizzed up, cooked to a pulp. I can now eat carrots that have been cut in the round and enjoy them. Here’s a simple, hearty vegetable soup for a day like to day – icy, touch of snow, rather cold outside. Serve with a delicious herby homemade focaccia, warm out of the oven.
After a quick dash to the local market in the northerly wind – we have two veg stalls on a Friday and one on a Saturday – I came back with the following ingredients:
Turnip, leek, carrots, new potatoes, broccoli, cauliflower.
How much soup you want to make and what amount of veg you add, is up to you.
I add to the veg, some frozen spinach, dark green lentils.
Then a touch of olive oil, half a stock cube, herbs de provence, 1 bay leaf, pepper. I don’t put in salt – it’s a forbidden ingredient now. Water, of course.
Put it all in a large pan at the same time, bring to the boil then simmer. Stir occasionally The lentils will take the longest to cook through, but they are worth the wait. In the meantime the focaccia is baking in the oven.
I think I’ll put together a sweet apple and walnut pita too. The rest of the day is for chores, geometric design, assignment writing and reading.