Share

Friday, 15 May 2020

End of Week Soup

 
End of Week Soup


If you have any veggies that you need to use up at the end of the week, make a fresh batch of soup, blitz it up and any young ones in the household won’t even realise it’s packed full of veg!  This is how end of week soup came about.  

Method:
Add a good splash of olive oil to a large pan, heat then add the chopped veg and cook for around 10 minutes, pour in a litre of vegetable stock (or enough to cover the veg) season with salt, and pepper, tablespoon of tomato purée, good few glugs of Worcestershire sauce and let it simmer for around an hour or so until the veg has softened, blitz with a stick blender and enjoy!  

I used red onion, radishes, garlic, carrots, celery, green pepper, broccoli and a large handful of red lentils, this recipe is packed full of vitamins, minerals and fibre and will give your system a much needed boost and is a good way of getting most of your 5 a day in one hit.  You can add any herbs you may have, dry or fresh, I added a good pinch of chilli flakes for a little bit of heat.  You won’t need to add too much salt as the stock cubes contain salt so you don’t want to overdo it.  Literally you can add any veg to this soup, if it can be blitzed stick it in.  

Given how cheap it is to buy vegetables this recipe certainly won’t break the bank.  I generally find that it will make enough to make 8 servings and it will keep in the fridge for a few days or you can divide it up and freeze it.

Mark's top tip

When cutting up chillis, once you have finished, rub a small amount of olive oil into your hands, this will help dissolve the chilli, then wash thoroughly using soap and water, this will save you from any chilli burn, no more stinging eyes or worse! 


No comments:

Post a comment